4 Servings 15 min Cook
2 Clove Garlic
3 Medium (4-1/8" long) Scallions
1/2 Cup Pumpkin
2 Tbsp Olive Oil
1 Tsp Chili Powder
3/4 Tsp Salt
1 Tsp, ground Cumin
1/2 Cup Brown Rice
2 Cup Canned Black Beans
1/2 Tablespoon Flaxseed
1/3 Cup Oat Flour
2 Tbsp Coconut Oil
4 Cup shredded Lettuce
2 Tbsp Parmesan Cheese
Cook rice in a rice cooker or stovetop according to package directions.
Set aside to cool (can be made ahead of time).
In a food processor, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin.
Pulse to combine.
Add the cooled rice and half of the beans and pulse ONLY a few times to just mix (you want minimal mixing here so it doesn't become a paste).
Add the flaxmeal, oat flour and pulse them in.
Add the rest of the beans and give it one or two more pulses.
The mixture should be pretty tacky with texture to it.
The mixture can be made in advance and kept covered in the fridge until ready to use.
Form the dough into four patties, about 1/2'' thick.
Heat a thin layer of coconut oil over medium high heat in a large (non stick preferable) pan, working in batches if you need to.
Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.
Serve over a bed of romaine lettuce with a little sprinkle of parmesan.