3flax seed eggs(each egg made with 1 T. flaxseed and 3 T. water)
1-2T.ground red curry powder(to taste)
1T.Italian seasoning
1T.garlic powder
1tsp.ground ginger(to taste)
1-2tsp.chipotle spice(to taste)
coconut oil spray
Bragg Liquid Aminos
Instructions
Preheat your oven to 350 degrees F.
On a parchment covered cookie sheet, place drained chickpeas and black beans and bake for 10 minutes (to limit moisture)
In a skillet over low heat on the stovetop, spray coconut oil over the bottom of the skillet and add in white onion, garlic, and peppers and saute until caramelized. Remove from heat.
Remove beans from oven and let cool. Once cooled, fold the parchment paper over the beans. With your hand or a mallet, smash beans (okay to leave some intact).
In a large bowl, add in smashed beans, onion and pepper mixture, shredded carrots and zucchini (use a veggie grater or mandoline slicer to shred), flax seed eggs, peanut butter, almond meal, and spices (to taste).
Form into patties. (Taste test patties and add in more spice to your palate preference).
Spray more coconut spray in skillet used to saute onions and peppers. Add in patties. Spritz some Braggs Aminos over the patties as you cook them (cook patties on both sides until slightly golden). When patties are cooked, transfer them with a pan flipper from the skillet to a large plate.
Spray more coconut spray in the skillet and add in sliced red onion. Spritz with some more aminos in the skillet and caramelize.
Serve patties warm on Ezekiel buns. Garnish with caramelized red onion, lettuce, tomato, avocado slices, Dijon mustard, and organic ketchup. Serve with a salad. This recipe also goes great with a helping of homemade baked sweet potato fries.
Notes
This recipe will make 11 medium size patties. Depending upon how large (or small) you like your patties will dictate the exact amount of patties you make.