The spicy vegan patties make a great light dinner when teamed with fresh salad and tangy chutney, perfect for spring!
Pre heat over to 350 degrees Fahrenheit. Makes 5 patties
- 1 can of black beans
- 1 can on pinto beans
- 1 inch of ginger
- 2 cloves of garlic
- 1/2 a green chili
- 1 tablespoon of your favorite curry powered
- Juice of half a lemon
- 1 tablespoon of Braggs liquid seasoning (or soy sauce)
For the chutney:
- A handful of fresh cilantro
- Juice of 1 lime
- 2 tbsp of rice vinegar
- 1 cardamom pod
- 1/2 a teaspoon of sugar
- A pinch of salt
- A tablespoon of water
Grate the ginger and garlic and finely dice the chili pepper. Add to a pan over medium head with the curry powder and enough water to steam fry for 5 minutes. When the pan looks dry, simply add a splash more water. Rinse and drain the beans and add to bowl and mash roughly. I like some beans to stay whole and add some texture. Add the cooked garlic, ginger and spice, the lime, Braggs and salt. Combine well. Form into patties and put on parchment paper lined baking tray in a 350 degree oven for 35 minutes or until top feel crispy. You don’t need to flip them!
While the patties are cooking add all your chutney ingredients to a blender and blend!
Serve on salad and top with the tangy chutney!