Ingredients:

  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup corn
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup roasted nuts (cashews)
  • Handful of cilantro
  • 1 tsp smoked paprika
  • 2 tsp chili flakes
  • 1/2 tsp ground coriander
  • 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for 5 minutes)
  • 1/2 cup gluten-free panko breadcrumbs

Instructions:

  1. Preheat the oven to 350°F (175°C). Spread the rinsed and drained kidney beans and chickpeas on a baking sheet and roast for 15 minutes.
  2. In a skillet, sauté the chopped onion and minced garlic until translucent and fragrant.
  3. In a food processor, combine the roasted beans and chickpeas, sautéed onion and garlic, corn, roasted nuts, cilantro, smoked paprika, chili flakes, ground coriander, flax egg, and breadcrumbs. Pulse until the mixture is well combined but not completely smooth. There should still be some texture.
  4. Form the mixture into patties.
  5. Heat a skillet over medium heat and lightly grease it with oil. Pan sear the patties for about 3-4 minutes on each side, until golden brown.

Nutrition Information (per serving, assuming recipe makes 6 servings):

  • Calories: 210 kcal
  • Protein: 8g
  • Fat: 5g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Sugar: 2g
  • Sodium: 260mg