• 1/2 red onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 clove of garlic, minced
  • 19 oz can black beans, rinsed and drained
  • 1 tbsp. olive oil
  • 1 tbsp. dijon mustard
  • 1 1/2 tbsp. Bragg’s all purpose soy seasoning
  • 1/2 c. water
  • 1 tsp. cumin
  • 2 medium carrots, shredded
  • 1/4 c. cashew, finely chopped
  • 1/4 c. pumpkin seed, finely chopped
  • 1/2 c. gluten free breadcrumbs
  • 1/2 c. rolled oats, ground into a flour
  • 2 tbsp. parsley
  • 2 tbsp. flax seed + 6 tbsp. water
  • oil for cooking
  • oil/earth balance for baking sheet



  1. Heat oil in a frying pan, add onion, jalapeno pepper, and garlic over medium heat for 2 minutes.
  2. Add black beans and 1/2 c. water and mash slightly still leaving some chunks.
  3. Add cumin, mustard, soy seasoning, simmer and cook for 5 minutes.
  4. Mix flax eggs and set aside for a few minutes.
  5. Add all other ingredients to a large bowl, remove beans from heat.
  6. Preheat oven to 350C.
  7. Mix all ingredients together.
  8. Grease baking sheet.
  9. Mix into balls and place on baking sheet slightly apart. (Patting down into patty formation).
  10. Cook for 10-12 minutes on each side, remove from oven.
  11. Heat oil in frying pan, cook patties until golden on each side
  12. Remove and season how you wish!


Bon Appetit!





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