Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky black bean and mushroom patties with a good crust, served with avocado and salad.
Equipment: Food processor or masher; frying pan
Measures and names
Ingredients
- 1 x 400g tin black beans, drained and patted dry
- 200 g chestnut mushrooms (cremini mushrooms), finely chopped
- 2 tbsp ground flaxseed, mixed with 3 tbsp water
- 50 g ground almonds
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 tbsp olive oil, divided
- 1 avocado, sliced
- 80 g salad leaves
- salt and black pepper
Optional extras
- 0.5 red onion, in rings
Method
- Fry the mushrooms in 1 tablespoon of oil until their water has cooked off, about 6-8 minutes.
- Mash the beans roughly, then mix with the mushrooms, flax mixture, ground almonds, spices and seasoning.
- Shape into 4 patties and chill for 15 minutes.
- Fry in the remaining oil over a medium heat for 4-5 minutes each side until crusted and hot through.
- Serve on the salad with avocado and red onion.
Swaps and tips
Chill the patties well so they hold together. Ground almonds bind without breadcrumbs; serve in lettuce 'buns'.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 26 g | 22 g | 51 g | 688 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
