Ingredients:

  • 2 cans (15 oz / 425g each) black beans, rinsed and patted dry
  • 1 cup (90g) rolled oats, pulsed into a coarse flour
  • ½ cup (60g) breadcrumbs
  • ½ cup (60g) red onion, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) smoked paprika
  • 1 tsp (5g) cumin
  • ½ tsp (3g) black pepper
  • ½ tsp (3g) salt
  • 1 tbsp (15g) ground flaxseed meal
  • 3 tbsp (45ml) warm water
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat oven to 325°F (160°C). Spread rinsed and dried black beans on a baking sheet and roast for 10–12 minutes until the skins slightly crack.
  2. Mix the flaxseed meal and warm water in a small cup; let it sit for 5 minutes until it becomes a thick, gel-like flax egg.
  3. Place the roasted beans in a bowl and use a fork or masher to crush them, leaving about 20% of the beans whole for texture.
  4. Stir in the minced onion, garlic, soy sauce, smoked paprika, cumin, black pepper, and salt.
  5. Fold in the flax egg, pulsed oats, and breadcrumbs. Mix gently until the mixture holds its shape when pressed.
  6. Divide the mixture into 8 equal portions and shape them into discs about ¾ inch thick.
  7. Heat olive oil in a skillet over medium heat. Fry patties for 4–5 minutes per side until a deep mahogany-colored crust forms.