These are filling and protein-packed. I added ground flaxseed and chia seeds to the mix, and along with the many spices, they’re totally delicious!
3 15-OZ cans of black beans, drained and rinsed
1 cup chopped sweet onion
3 garlic cloves, minced
1 cup grated carrots (small ones–I always buy them with the tops on so I know if they’re fresh)
3 tbsp cornstarch
3 tbsp warm water
1 tbsp of Pico Pica hot sauce (or more, if you like it hot)
1 tbsp chili powder
1 tbsp ground cumin
1 tsp pink salt or sea salt
1 tsp ground pepper
8 tbsp ground flaxseed
2 tbsp chia seeds
Grease a baking sheet with olive oil, and preheat the oven to 350F. Mash the beans in a large bowl, and add onion, garlic and carrots. Mix well. Add the remaining ingredients in a separate bowl — minus the flaxseed and chia seeds — you will add those last. Mix all the liquid and seasonings well and then add to the bean mixture and mix. Then add the flaxseed and chia seeds. If the mixture is too sticky, add a little more ground flaxseed. It should be the consistency of cookie batter. Shape into meatball-sized patties and place on greased baking sheet. Press down to desired thickness (about 3/4 inch). Bake about 10-15 minutes on each side. Remove from oven and let set for a few minutes. Serve in a bun with condiments, or (as I did) serve with fresh vegetables.