1 Tablespoon of Coconut Oil
3 Tablespoons of your flaxseed meal
1/3 Cup of warm water
1 Can of your organic black beans drained
3/4 Cup of your freshly chopped celery
1 Small garlic clove
1.5 Cup grated beetroot or carrot
1/3 Cup freshly finely chopped parsley
1/2 Cup of Sunflower activated
2 Tablespoons of Braggs Liquid amino’s or coconut amino’s
1 Teaspoon of chilli powder
1 Teaspoon of ground cumin and some Italian spices
1/2 Cup of quinoa flakes (they look like oat flakes)
1/3 Cup of Chai seed meal
Add some black pepper to taste
As you preheat the oven, 350°F (180°C), cover your baking sheet with parchment paper.
Then start with your flaxseed egg mix, you can mix the flaxseed and water in a small bowl and set aside, ideally around 8 min for it to thicken.
Then into a mixing bowl, relatively large, start adding the drained black beans and mash it, until you see a paste consistency form.
Once the beans are mashed, take a skillet, add your coconut oil slight increase in the heat as you stir-fry the celery and garlic slightly until soften.
Then start transferring everything to the larger mixing bowl with the bean paste and start mixing all the ingredients together until one lot of chunky paste has reached.
Then start shaping your dough into 8-9 patties, make sure they are firmly packed to ensure the patties don’t fall apart when baking.
Allow to bake for around 15 to 20 min each side, the key is here not to make them too thick. You need to flip them around in order to make sure they are baked both sides.
Leftover patties, keep in the fridge within an airtight container for 2 days.
You can even make a nice little lettuce bun and add your favourite ingredients, a great example is using the iceberg lettuce as “the bun”, then spread some delicious hummus between the buns with some fresh and or sun-dried tomatoes and perhaps a few slices of avocado.