This recipe allowed me to use up the last little bit of pecan meal, flaxseed, wheat bran, lentils and quinoa that otherwise would have just been pushed farther back into the kitchen closet.
Ingredients
2 cups cooked lentils, beans, millet or quinoa or any combination thereof, divided
1 medium onion
1 tablespoon miso paste
1 tablespoon pecan meal
1 tablespoon flaxseed
1 tablespoon flour
1 tablespoon wheat bran
1/2 cup raw oats
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground mustard
3 tablespoons olive oil, divided
1/2 cup canned or raw corn
1/2 cup panko bread crumbs
Directions
In a food processor, combine all ingredients except corn, panko, 2 tablespoons olive oil and 1/2 cup of whatever legumes or grains you’re using. Pulse until chunky but not pureed. You’ll probably have to add a little liquid (water, beer, soy sauce, etc.) to help the mixture come together. Mix in corn, panko and remaining beans or grains.
Shape into half-inch thick patties and let rest for 15 minutes. Heat remaining oil in a large nonstick or cast-iron skillet over medium high heat.
Add patties and cook, undisturbed for about five minutes or until browned.
Flip carefully with a spatula and cook another 3 or 4 minutes until browned. (You can also par-bake these patties at 350 degrees for 10 to 15 minutes before brushing them with oil and finishing them on the grill.)
