This recipe is from an IC Safe Cookbook. Super easy recipe and is also vegan!
1 can beans drained and rinsed (I use pinto, black, or kidney beans)
1/4 cup water
1 cup dry oatmeal (not instant)
1/2 cup or more shredded raw carrots or sweet potato
1/2 cup minced parsley or cilantro (optional)
Salt, or pepper, coconut aminos, or any herbs and seasonings that you like
Rinse and drain beans then put in glass bowl with 1/4 cup water. Microwave until very hot. Mash the beans with a potato or bean masher, or a large fork or large spoon. Mix in everything else. Season with salt, pepper and other herbs to taste. Put in fridge for 1 hour or overnight to set.
Preheat oven to 425 F. Line a cookie sheet or other oven safe pan with parchment paper. Make bean cake patties whatever size you like (I make mine about 3" diameter) and arrange with space between each on parchment paper. Place in oven and cook for about 15-20 minutes then turn them over and cook another 15 minutes or so until both sides are browned and toasty outside, but still soft inside. You can also cook them in a preheated non-stick or iron skillet with no oil needed. I've found the oven baked on parchment paper turn out better.
Eat them hot or let cool. They're great at room temp and even cold. They travel well when packed for a lunch to go, even without an ice pack they are fine for several hours. I serve them in romaine leaves or corn tortillas. Topped with avocado, shredded cabbage, and whatever kind of topping you want. Roasted red bell pepper sauce in lieu of hot sauce works great.
Dairy Free Roasted Red Bell Pepper Sauce
2 red bell peppers, roasted, skinned, and de-seeded
2 cloves roasted garlic (optional)
1/4 cup raw unsalted cashews or raw unsalted sunflower seeds, soaked in water for 30 mins to soften
Drain cashews or sunflower seeds. Put everything in blender and puree til smooth. You may need to add a small splash of water, maybe not. (If you add too much water you can always thicken it by cooking it down in a saucepan). Salt to taste if you use salt.