Gluten-free Three Bean Oatmeal Cakes
Presented by Weaversville Inn
- 1 cup chopped carrots
- 1 clove garlic, chopped
- 1 T chopped onion
- 5 oz. cooked black beans
- 5 oz. cooked pinto beans
- 5 oz. cooked red kidney beans
- 2 cups diced tomatoes, skins and seeds removed
- 2 scallions, sliced
- 1/2 cup chopped fresh herbs (parsley, rosemary, oregano, sweet basil)
- 2 cups gluten-free oats (Bob’s Red Mill recommended)
Place carrots, garlic, and onion in a food processor. Blend and chop slightly. Add beans, tomatoes, scallions and herbs and process till rough chopped, but blended. Transfer mixture to a large mixing bowl and add the oats. Fold together till fully incorporated and let mixture rest for 20 minutes. Form into 2-ounce patties. Pan-fry and serve as a veggie slider.
Note: Use any extra beans to make a bean relish or salad; add different herbs and some spices for an ethnic twist.
(Yields 12 to 15 cakes)