Black Bean Patties

Dear Daughter is coming home over Thanksgiving weekend (with a "friend" no less), and Philip's Fast (Advent for you non-Orthodox) begins today, so I wanted to start laying in a supply of yummy vegan foods in my freezer. The first thing I made were these yummy, south of the border flavored black bean patties. They are individually wrapped in my freezer, and just need a little bake in the toaster oven, or in a frypan, or even just a quick thaw! I think that next time, I'll add a half cup of corn kernals - if I do that, I think I'll get 9 or 10 out of this recipe. You can flavor these any way that you like - I made mine kind of Mexican.

South of the Border Black Bean Patties

3 C well-cooked black beans
1/2 - 1 tsp salt (I used Adobo seasoning)
1 heaping tsp ground cumin
1 heaping tsp Italian seasoning (need that bite of oregano here)
1 C dry bread crumbs (I used Italian)
3 cloves garlic, minced
2 - 3 Tbs finely minced onion
1/4 tsp cayenne
1/4 tsp black pepper
1 C water
1/4 C flour (for dredging)
Olive oil for frying

Mash first nine ingredients together, but leave some of the beans chunky for a nice texture. The breadcrumbs will make it very dry, so add up to 1 C water to make it a stiff, but still moist, consistency - a consistency that can easily be formed into balls or patties. Taste for salt and heat. Form into eight patties - I made slightly oval ones that will fit nicely into half a pita. On a nonstick grill, I sprayed a little pure olive oil and browned them well on both sides.

Once they cooled off, I wrapped them individually and froze them. I plan on serving these with lettuce, onion, olives, peppers and salsa, and maybe a dollop of vegan sour cream substitute in half a pita. I think my college-age daughter and her guest will enjoy these as lunch or a snack.

If I can, I'll take a photo when they eat them.