Ingredients

• 1 1/2 flax eggs (1.5 Tablespoons Organic Golden Flaxseed Meal + 4 1/2 tablespoons warm water)
• ¼ cup Quinoa Flour(or flour of choice)
• ¼ cup cornmeal
• 1 yellow or white onion, diced
• 1 jalapeno pepper, seeded and minced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 4 cloves garlic, minced (more or less to taste)
• 2 teaspoons natural liquid smoke (optional)
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon Pure Himalayan Salt
• 2 cups cooked or canned black beans drained and rinsed
• 1 cup cooked quinoa
• ½ cup bread crumbs (regular or gluten free)
• 2 tablespoons fresh parsley, minced
• Coconut oil - or oil of choice - for cooking

Instructions

1. Make flax eggs by combining ground flax seed (or flax meal) with warm water and mixing well. Set aside. Combine quinoa flour and cornmeal in a small dish and set aside.
2. Heat a large skillet to medium heat and spray with olive oil. Add onion, jalapeno, red bell pepper and green bell pepper. Cook for 10 -12 minutes, until tender. Add garlic and cook for one minute more. Sprinkle with liquid smoke (if using), oregano, crushed red pepper, chili powder, smoked paprika, cumin, and salt and remove from heat.
3. Place black beans and quinoa in a food processor and pulse a few times until the beans are mashed but not pureed. Alternatively, mash with a potato masher or large fork. Transfer to a bowl and combine with onion mixture, bread crumbs and parsley. Stir in flax egg.
4. Form into 6 patties and dredge each patty in flour/cornmeal mixture to coat. Place in the freezer for 10 minutes to allow to set. (Or the refrigerator for a couple of hours.)
5. Heat a large skillet to medium heat and coat with oil. Add patties and cook until brown, about 10 to 12 minutes per side.

Notes