“That was delicious. Don’t ever make it again.”
2 tbsp olive oil (plus more for frying the patties)
1/2 c finely chopped yellow and red bell pepper
1/2 c finely chopped red onion
3 tbsp grated carrot
4 cloves garlic, minced
2 tablespoons finely chopped kalamata olives
4 small portobella mushrooms, washed and chopped
pinch of salt and black pepper to taste
2 glasses white wine
1 15oz can chickpeas
about 15 oz refried black beans
3 heaping tablespoons of a mix of the following spices in equal proportions:
red pepper flakes
1/2 c rolled oats
1/2 c cooked leftover rice
1/4 c tahini (sesame paste)
Let’s do this.
Chop your veggies, put a large pan on medium heat (medium-low if your pan is thin) and put the olive oil in. Then add all your chopped vegetation along with the salt and pepper. Let them saute until everthing is soft and the onions are translucent. Maybe 10 minutes.
If you remember, you can add a few tablespoons of white wine to the pan. If not, drown your sorrows in a glass of wine.
Once the veggies are done, take them off the heat and add in the chickpeas (drained and rinsed, please), refried beans, spice mixture, oats, and rice. Mix. Finally, beat the two eggs in a small bowl and dump them in on top of everything. Mix again.
Now would be a good time to remember that you wanted to add tahini, so bust out your industrial-sized jar and mix in 1/4 cup of it.
Now you’re ready to cook. Put a large lidded frying pan on medium heat and add some olive oil. Dump in some big heaps of your mix to create some rough patty shapes. You don’t have to make them this absurdly large, though.
Let them cook with the lid on for 5-6 minutes on each side, or until the insides don’t look wet anymore.
I served them with a spinach/tomato salad and mashed potatoes, plus an assortment of cheeses because I was too lazy to grate some for the potatoes so I thought that if I made a “choose your own cheese bar” maybe my family wouldn’t notice.
Adapted from this Veggie Patties recipe by the most annoying person on Food Network.