Ingredients:
- 110g dried black beans or 250 g cooked beans
- 200 g grated zucchini
- 1 red onion, chopped
- 4 garlic cloves, minced
- 50g Walnuts
- 40 g ground Chia seeds
- 20 g parsley, chopped
- 1/2 tbsp each thyme, sage and oregano
- 1 teaspoon Paprika powder
- 1/2 tsp sea-salt
- 8 (romaine) lettuce leaves
- Tomato slices
- Cucumber slices
- Avocado slices
- onion rings
- Homemade tomato ketchup Tomato paste, Honey, curry and garlic powder and some water
Preparation:
Preheat the oven to 190°C.
Heat some water in a pan and sauté the chopped onions and garlic until translucent.
In a food processor, coarsely crumble the walnuts, ground chia seeds, parsley, thyme, sage, oregano, paprika and sea salt. Set aside in a medium mixing bowl.
If using dried beans, soak them in plenty of water for 12 hours. Then pour off the water and simmer with fresh water for about 45 minutes. They are cooked when they can be mashed with a spoon.
Place the beans and the onion-garlic mixture in the food processor and pulse 5 times using the pulse button to roughly combine. Now add the grated zucchini and pulse 3 more times. Add the bean mixture to the contents of the mixing bowl and mix well. (If you don’t have a food processor, you can also mash the beans with a potato masher, which also works very well.)
Form 8 patties from the dough and place them on a baking tray lined with baking paper. Bake in the preheated oven for 15 minutes, then turn the patties over and bake again for another 15 minutes.
When the patties have cooled, they are each layered in a lettuce leaf. In the original, however, a gluten-free bun is served.
First the patty goes on the lettuce leaf, then homemade ketchup, onion rings, cucumber slices, avocado slices and tomato slices. Close the salad half and enjoy.
Bon appetit!
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