1 (15-ounce) can beans (black, red, pinto and navy work well)
1 medium potato, peeled and cut into chunks
1 medium onion, peeled and cut into chunks
1 medium bell pepper, seeded and cut into chunks
egg replacer equivalent to 1 egg
1/2 cup whole wheat flour
1 cup quick oats
1 cup cornmeal
seasonings of your choice, I use cajun seasoning to taste
breadcrumbs to coat the patties if desired
vegetable oil or vegetable shortening for frying
Get out your blender.
1. Throw the potato(raw), pepper and onion in and purée. I like to save out a few chunks each of the pepper& onion and chop them finely instead of puréeing them, for texture. Scrape the result into a large mixing bowl.
2. Drain & rinse the beans, throw them into the blender with the egg replacer and about 1 tablespoon of the seasoning. Purée. Scrape this into the mixing bowl with the veggie purée.
3. Start mixing in the flour, cornmeal, and 1/2 of the oats along with any reserved veggies to form a softish dough. Really soft, like just the other side of batter.
4. Mix the other 1/2 of the oats with breadcrumbs and a tad more seasoning, and form patties of the dough and coat with the crumb&oat mix or just with the oats. or cracker crumbs, etc.
5. Fry over medium high heat in a few tablespoons of oil or melted shortening. Be careful, these will stick like crazy if you don't have enough oil, but they don't need to deep-fry. Fry till firmed-up and golden.
El Hubbito likes these as sandwiches with horseradish, I like them with salsa mixed with sour cream, or tofutti sour cream.
Also, adding dulse flakes or nori flakes gives these the ability to fool omnis into thinking they are fishcakes...but I wouldn't know anything about that...*whistle*
Source of recipe: I modified my Aunt's old recipe for fish cakes. *note* I use eggs, so there is an egg in this when *I* make it. However, my sister-in-law is vegan and reports that Ener-G works well too.