Pumpkin Black Bean Patties

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¾ tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Oat flour

  Partially debranned

  ⅓ cup or 46g

• Coconut oil

  2 tbsp or 27g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Cook the brown rice according to package directions on the stovetop or in a rice cooker. Spread on a plate to cool quickly, or refrigerate until cold.
2. In a food processor, add the garlic, scallions, pumpkin, olive oil, chili powder, salt, and cumin. Pulse to combine. Add the cooled rice and half of the black beans and pulse briefly, leaving some texture.
3. Add the ground flaxseed and oat flour, and pulse to incorporate. Add the remaining beans and pulse once or twice more until the mixture is tacky and holds together but is not smooth.
4. Form patties about 1/2 inch thick. Heat a thin layer of coconut oil in a large nonstick skillet over medium-high heat. Cook patties until golden brown, 2–3 minutes per side.
5. Serve the patties over shredded romaine and finish with a sprinkle of Parmesan.