Black bean-hemp protein patties from Superfood Kitchen: Cooking with Nature's Most Amazing Foods (page 134) by Julie Morris

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maqui ketchup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on September 07, 2021

    I made these as a rather laborious lunch for myself. The flavor was really good (although next time I would add more chipotle chili powder) but they fell completely apart after cooking. The recipe states to add more water if they seem too dry - I tried one batch as is and the second batch using a little of the sundried tomato soaking water that I had set aside. Nonetheless, both batches crumbled which wasn’t an issue in my pita bread sandwich but if you need them to stay whole for a burger they will need tweaking. Still delicious though! I would make these again but will play with them to see if I can improve the texture. As an aside I would hate to cost these out as they took a full cup of hemp hearts! I also don’t want to know what the fat percentage is with all that hemp (lots of Omega 3s though) but then there is also the fat from the frying! But yum! I also made the Maqui ketchup from this book to serve, also very good!

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