Corn And Garbanzo Bean Patties Vegan Recipes

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
• Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!

Steps:

• PATTIES: Heat 1 teaspoon of the oil in a large non-stick pan over medium-high heat. Add the corn, shallots and oregano. Saute for about 3-4 minutes. Cool slightly, and stir in the fresh parsley. Alternatively, you can oven roast the corn and shallots if you prefer.
• In a food processor or blender, combine the garbanzo beans, French bread crumbs, cornmeal, salt, red bell pepper and 2 tablespoons of the reserved garbanzo bean liquid. Pulse ingredients until chunky. Add the corn and shallot mixture, another tablespoon or so of liquid and pulse quickly, about 10 times. Do not overprocess.
• With wet hands, form the garbanzo mixture into 6 equal sized patties, approximately 1/2" thick. Place the polenta on a piece of wax paper and dredge the patties until coated on both sides.
• Heat remaining 1 tablespoon of oil in the skillet over medium-high heat.
• Cook only 3 patties at a time; do not crowd. Cook the patties about 5 minutes on each side or until golden brown. Repeat with the other patties. Transfer to a warming tray until ready to serve.
• DRESSING: In a small, non-reactive bowl, combine the fresh lemon juice with the olive oil. Season the mixture with salt and pepper to taste.
• Toss half of the lemon/olive oil mixture lightly with the arugula (or mixed greens).
• Divide and place the arugula leaves on 6 individual salad plates. Top the arugula with the cooked patties.
• Garnish with fresh chives and serve hot. Season lightly with salt. Serve remaining dressing on side.

Steps:

• First take a large bowl and mash garbanzo beans and rice together thoroughly.
• Add the rest of the ingredients except broth and combine VERY WELL.
• If the mixture is too dry to form patties, add a bit of broth to moisten it, but NOT TOO MUCH.
• Form small patties (size really doesnt matter too much).
• Heat a skillet over medium to medium-high heat with a small amount of oil (vegetable oil, or any other oil you choose) and add patties, cooking them until golden brown on each side.
• Do not allow them to get too dark, because they will get too crunchy on the outside if you cook them too long.
• We like to eat these with a bit of lime-chile chutney on the side, and sometimes we'll even eat them with a bit of ketchup!
• haha.
• ENJOY!