Pumpkin Black Bean Patties

Moist patties with good black bean flavor! These come together fairly quickly once you've assembled the ingredients. The recipe calls for (cooked) brown rice, and so put that into the calculus for your preparation time. I prepared this using home-cooked black beans. I think they added more moisture than a can of rinsed beans, and so I did have some texture issues. I doubled the oat flour (which I made simply by putting rolled oats in the blender). I also did not have flax powder, and substituted wheat germ.

I would have preferred a slightly more robust burger -- these were mushy on the inside -- but the flavor was very good.

The pumpkin flavor was lost in these, but they tasted great. Cooking them in coconut oil gave them a lovely crisp exterior. The recipe could easily make 5 or 6 patties instead of 4. We ate them as sandwich filling, and later this week will prepare small patties to put into burritos.