Changed from the original recipe from The Great Vegan Bean Book
This book is awesome and well recommended as it is vegan also this recipe like many is soy free, oil free and gluten free.
1/3 C millet
1/3 C amaranth (I used red quinoa)
1/3 C chia seeds
rinsed well 2 1/2 C water
1 tsp Bouillon (Vegan Massel brand bouillon)
1 1/2 C cooked black beans rinsed and drained
1/2 C rolled oats
1/4 to 1/ 2 C water
2 Tbsp ground flaxseed mixed with 1/4 C warm water
1 tsp sage
1 1/2 tsp marjoram
1 1/2 tsp oregano
1 tsp ground rosemary
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp granulated garlic
1/2 tsp onion powder
(optional) Salt and pepper
Preheat the oven to 180°C grease proof paper
Combine the millet, quinoa, water, and bouillon in a saucepan and bring to a boil.
Decrease the heat to low, cover, and cook until completely cooked – 20 -25 minutes.
Meanwhile, add the beans, oats, and water to a food processor and purée. Transfer
to a large mixing bowl and add the flaxseed mixture
Add the cooked grains to the bean mixture along with all the herbs and spices.
Mix thoroughly, taste, and then add salt and pepper to taste.
Using a small cookie scoop that holds about 1 1/ 2 tablespoons (22.5 g), put the
mixture on the cookie sheet and then use your hand to flatten the patties.
(If the mixture sticks to your hand try keeping your hands damp with water)
Cook for 25 minutes and then gently flip the patties and cook for 10 to 15 minutes
These freeze well, so dont worry that this recipe makes quite a few.