Veggie Patties

2 Tbsp. Garlic Olive Oil
3 Tbsp. diced red onion
2 Tbsp. diced black olives
2 Tbsp. diced red bell peppers
1 tsp. Habanero and Honey Vinegar
1 Tbsp. diced Artichoke Hearts
4 oz. black beans, drained
4 oz. chickpeas, drained
4 oz. white beans, drained
6 oz. rolled oats
1/2 tsp. red chili flakes
1 1/2 tsp. Gourmet Inspirations Smoke and Spice
2 Tbsp. seasoned bread crumbs
1 egg

Ingredients for Cilantro Mayo:
1/4 c. mayonnaise
2 Tbsp. Cilantro & Red Onion Olive Oil
1/4 tsp. fine sea salt
1/4 tsp. ground black pepper

In a medium sauté pan over medium heat, add 1- ounce olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool. Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes. In sauté pan add 1 ounce olive oil, and cook patties 2 to 3 minutes per side. Mix together all mayonnaise ingredients and spread onto buns.

*Tested in Vegetarian Cooking Class

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