Ian Lai
urban agriculture consulting
 
                   
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Vegeterian Bean and Mushroom Patties

  • 1 can 398mL tin garbanzo beans
  • 1 can 398mL tin pinto beans
  • 1 can 398mL tin soy beans
  • 1 can 398mL tin black beans
  • 1 can 398mL tin kidney beans
  • 1 large onion chopped fine
  • 2 cloves garlic chopped fine
  • 2 cups rehydrated mushroom medley
  • 1 cup chopped Italian parsley
  • 4 tablespoons mustard
  • 4 tablespoons double concentrated tomato paste
 

Rinse and drain beans in a colander

Place drained beans in a large bowl and crush with your hands

Add onions, garlic, parsley, mushrooms, parsley and tomato paste

Season to taste

Form into patties and place in refrigerator for an hour to set

Preheat a large skillet with olive oil

Place bean and mushroom patties into skillet

Cook over medium heat for 3 minutes on each side

Serve as a side dish with olive and tomato tapenade

Patties can be frozen for later use

 

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