- 1/4 c whole wheat bread crumbs
- 1/2 c panko crumbs
- 1/2 c ground walnuts
- 3 T olive oil, divided
- 1/2 onion, chopped
- 3 garlic cloves, pressed
- 1 14.5 oz can black beans, drained
- 1/2 vegan bouillon cube
- 1 1/2 medium russet potatoes, peeled and quartered
- 1 T ground flax seed mixed with 3 T water
- 1/2 t salt
- 1 T energ egg replacer
- 1/2 t dijon mustard
- lime slices for garnish
for the lime cream
- 1/4 c vegan sour cream
- 1 t lime juice
- 1/8 t salt
- 1/4 – 1/2 t lime zest
Combine all ingredients, cover and place in fridge while preparing rest.
Cook the potatoes in boiling water until tender, about 15 minutes.
Heat 1 T oil in a large frying pan over medium high heat. Saute the onions until translucent. Add the garlic and the bouillon and cook for 2 minutes more stirring well. Set aside.
In a large bowl, mash the beans and the potatoes. Add the flax mix and the onions. Stir in the breadcrumbs.
Form into 7 patties.
In a small bowl, combine the energ egg replacer with 1/4 c warm water and then add the dijon mustard.
In another small bowl, combine the panko and the walnuts.
Dip each patty into the egg replacer mix and then into the panko walnut mix.
Saute patties in remaining oil over medium high heat until golden, about 5 minutes per side.
Top with lime cream and garnish with lime slices.