Sometimes you just crave a good burger and even though I’m avoiding bread at the moment, there’s no reason why I can’t enjoy a delicious patty! I’ve been getting into black beans lately (if you hadn’t already noticed) so I’m using them for pretty much anything I can think of! You’ll notice that I recommend you pan fry and then bake them but I’ll also point out that the longer you leave them in the fridge before you cook, they better they’ll hold. They’ll hold up even better if you cook one day, refrigerate and reheat the next day. Isn’t it dope when leftovers taste better than the night before!?
- 1 350g block of hi-protein firm tofu
- 1 1/2 cups cooked black beans
- 2 tablespoons nutritional yeast
- 1 beef style stock cube (I use Massel)
- Handful fresh basil, roughly chopped
- 2 tablespoons tomato sauce
- 1 teaspoon soy sauce (make sure it’s gluten free if that’s what you need!)
- 1 cup almond meal
- Salt and pepper
- Oil for frying
- Crumble the tofu into a large bowl and add the black beans. Mix with a fork, mashing some of the beans ever so slightly.
- Next add the nutritional yeast, crumble in the stock cube and throw in the basil.
- It’s now time for the tomato sauce and soy sauce, mix that through.
- Finally, add the almond meal, salt and pepper and combine into the mixture.
- Grab handfuls of the mixture and shape into patties.
- Allow to set in the fridge for as long as possible, overnight would be great but an hour or so would do fine.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Heat a little oil in the frypan and cook the patties on each side until golden.
- Pop on the baking tray and cook for a further 10-15 minutes.
- Serve on a bun or with a fresh salad.
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