Gluten Free
Gluten-free Three Bean Oatmeal Cakes2017-10-27T11:15:31-04:00

Gluten-free Three Bean Oatmeal Cakes

Presented by Weaversville Inn

INGREDIENTS

  • 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)

DIRECTIONS

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)

As seen in the Winter/Spring 2015 Issue

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