Black Bean Cutlets
1 can (15 oz, 540 mL) black beans
1 carrot, washe'd but not peeled
1/5th of an onion
1 clove garlic
soy sauce
salt, pepper, paprika, cumin, to taste
1-2 slices of bread or something bready like pita
curry powder
1. Blenderize beans, carrot, onion, garlic, salt/pepper/paprika/cumin, and a splash of soy sauce until its mushy but not smooth. Remove from blender. Clean blender.
2. Blenderize vegan bread and curry powder until you have about a cup of fine vegan bread crumbs, all turmericky.
3. By hand, mix all the stuff together. Form in to patties and fry in hot oil until browned and crispy. Dont worry if they fall apart, they're still super-yum. Theyre not spicy, they're very tasty and filling. If you make too much to eat at once, the uncooked mix can be stored in the fridge for about a week with no worries.
SO HOW'D IT GO?
Yum! This is a pretty good recipe; I was pleasantly surprised to find curry and black beans made a tasty combination. Using canned (and thus already quite salty) black beans, I found neither salt nor soy sauce was necessary. I forgot to put in the garlic , wich didn't matter as I served it with a bunch of roasted garlic. It's pretty healthy if you just sort of brown it with a little oil in a pan, rather than deep-frying. I'll make it again!