Black bean and veggie burgers with corn salsa
A flavorful Black Bean and Veggie Burger topped with Corn Salsa. This dairy-free, lacto-ovo vegetarian, and vegan recipe is rich in vitamins and minerals. Perfect for a casual gathering or picnic, this dish is sure to please a crowd.
Ingredients
canned black beans
1 can
whole kernel corn
300 g
carrots
1
celery
50.5 g
red pepper powder
1 tsp
flour
31.25 g
fresh parsley
1 tsp
garlic
1 cloves
whole garlic clove
2
green onions
2
black pepper
0.5 tsps
jalapeno
0.5
lime juice
1
dessert oats
58.33 g
onion
80 g
panko
60 g
bell pepper
74.5 g
salsa
260 ml
salt
0.5 tsps
tomatoes
3 medium
Method
- Mix all the salsa ingredients together (canned corn, jalapeño pepper, tomatoes, green onions, 1-2 cloves garlic, fresh parsley, juice of 1 lime, 1 tsp salt, 1 tsp pepper, 1 tsp ground red pepper) and chill for about an hour before serving.Preheat your oven to 425 degrees F. Spray two baking sheets lightly with the nonstick spray and set aside.
- Add the carrot to a bowl with a little water, cover it and microwave for about two minutes. Once cooled, mash them and add them to the mashed black beans.
- Mix together then add the remaining vegetables and mix well.
- Add the oatmeal, breadcrumbs, seasoning and salsa.
- Mix together until combined.
- Add the flour and mix well. If the mixture is too moist, add more flour and adjust the seasoning, as needed.Form the mixture into patties and place them on the baking sheets.
- Bake for about 20 minutes, flipping them halfway through cooking. When the burgers are finished, serve with the Corn Salsa or your favorite topping.
Nutrition:
Carbs
37 g
Fat
2 g
Protein
8 g
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