Prep time: 10 minutes
Cook time: 16 minutes with 30 minutes (1 hour to cook beans if using dried)
2 tsp extra virgin olive oil
1 onion, medium, thinly diced
2 carrots, medium, grated
2 garlic cloves, minced
1 small squash, delicata or acorn, etc. peeled and grated
1 medium watermelon radish (or other winter radish), peeled and grated
1 tsp salt
1 tsp black pepper
1/2 cup cooked Jacob cattle beans, black beans or kidney beans (canned OR soaked and cooked according to directions)
1 egg, beaten
2 tsp paprika
4 tbsp chopped parsley or 2 tsp dried parsley
1.5 cups rolled oats
All- purpose flour for dusting
Heat 2 tsp olive oil in a large skillet over medium-high. Add onion and reduce heat to medium and cook for 4 minutes. Add garlic and cook for 1 minute.
In a bowl, mix together beans, carrots, squash, egg, paprika, parsley and oats and then add to the pan and stir all ingredients well. Remove from heat, transfer to a bowl and let rest in the fridge for 30 minutes.
Divide the mixture into equal parts and form each into a flattened, round patty.
***Form into small, bite sized patties to serve at a holiday potluck or as hors d’oeuvres. Lightly coat each side with flour.
Heat remaining 2 tsp olive oil in a large skillet over medium heat. Add patties and cook for 3-4 minutes on each side, until golden brown.
For a light meal, top with hummus (see recipe), salsa or tzatziki, or cheese.
For a holiday hors d’oeuvre, serve small patties in a bun with hummus, chutney, salsa or tzatziki or for a holiday dish, serve with a salad and roasted vegetables.
Eat Well, Halifax