Delicious Bajiya patties made by the Horn of Africa restaurant that we ate recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this oven-baked delicious veggie burger.
- 2 cans black beans, mostly mashed
- 2 cloves garlic, minced
- 1 large shallot, diced
- 8-10 large leaves fresh basil, finely chopped
- 1/4 c finely grated carrot
- 1/2 c cooked quinoa
- scant 1/4 c parmesan cheese, or to make vegan roughly ground walnuts
- 1 egg, or to make vegan 1T ground flax seed mixed with water to egg consistency
- 1/2 t cumin
- 1/8-1/4 t salt and black pepper to taste
Preheat oven to 375F, and line baking sheet with parchment paper. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed beans with the cooked quinoa, parmesan, and spices. Stir the beaten egg (or in lieu of egg the ground flax seed) into the bean mixture. Batter will be sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 12 minutes, then check the bottoms; flip carefully and bake for another 8-12 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes about 8 patties. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.