- Gather your ingredients to make the Pinto Bean Patty (pinto beans not shown here). Combine the spices in a small bowl. Drain and rinse the beans.
In a food processor, grate the carrot. Next, add the garlic cloves and pulse until the garlic and carrot are minced together.
- Add the beans, nuts, seeds, almonds, and oats and mix in the food processor until they are all broken down.
- Next, add the spices, quinoa, and herbs and blend to a paste-like consistency.
- Add the diced bell pepper and fold into the bean mixture. Form the mixture into 2-4 patties.
- In a large skillet on medium heat, add the grapeseed oil and bring to temperature. Next, gently place the patties in the pan. Cook each side until golden brown, flipping them only once to avoid the patties from breaking apart. Remove from the pan.
- In the same skillet, hard sear a few slices of tomato and fry an egg over-easy. Serve the patty with the tomatoes, egg, arugula, and a dollop of Chipotle Cumin Aioli (see link for this recipe in the post article). Good eats to ya!
Ingredients
Directions
- Gather your ingredients to make the Pinto Bean Patty (pinto beans not shown here). Combine the spices in a small bowl. Drain and rinse the beans.
In a food processor, grate the carrot. Next, add the garlic cloves and pulse until the garlic and carrot are minced together.
- Add the beans, nuts, seeds, almonds, and oats and mix in the food processor until they are all broken down.
- Next, add the spices, quinoa, and herbs and blend to a paste-like consistency.
- Add the diced bell pepper and fold into the bean mixture. Form the mixture into 2-4 patties.
- In a large skillet on medium heat, add the grapeseed oil and bring to temperature. Next, gently place the patties in the pan. Cook each side until golden brown, flipping them only once to avoid the patties from breaking apart. Remove from the pan.
- In the same skillet, hard sear a few slices of tomato and fry an egg over-easy. Serve the patty with the tomatoes, egg, arugula, and a dollop of Chipotle Cumin Aioli (see link for this recipe in the post article). Good eats to ya!
