Sort ingredients
emilyezust
QR Code
Listen
Pdf
Heat the 1 teaspoon oil in a nonstick frying pan over medium heat. Add the onion and garlic, and sauté until the onion begins to turn translucent, about 3 to 4 minutes.
Add the bell pepper, and continue to cook until the vegetables have softened, about 5 minutes.
Reduce the heat to low and add the black beans, hemp seeds, sun-dried tomatoes, paprika, sea salt, chipotle, and cayenne. Sauté for another 1 to 2 minutes. Remove the pan from the heat and transfer the mixture to a large bowl.
Add the miso paste, and use a fork to mix the beans and miso together, partially mashing the beans. Mix in the cooked brown rice and quinoa flakes. Let cool.
When cool enough to handle, use clean hands to knead the mixture together to form a dense base.
Place the base in the refrigerator, covered, for 30 minutes to allow quinoa flakes to swell and absorb the excess moisture.
Form the mixture into 8 patties (8 patties if you want them smaller).
Heat 1½ teaspoons of the remaining oil in your pan over medium heat. Add half of the patties and cook for about 4 to 5 minutes on each side, or until browned. Repeat with the remaining 1½ teaspoons oil and patties.