cups well cooked great northern beans (small white beans
similar to navy beans) – may use 2 15 oz. cans
of drained beans
cups whole wheat bread crumbs (I always make bread crumbs
from the heels of bread in my blender or food processor
and then put them into the freezer to use later)
cups grated carrots (4-5 medium carrots)
garlic cloves crushed
onion minced finely
teaspoon canola or olive oil
very finely chopped fresh chives
cup finely chopped fresh herbs of your choice (I used
some basil, rosemary, thyme, and sage)
cup ground walnuts (leave a little chunky, not finely
Tbsp. ground flaxseed
the beans and bread crumbs into the food processor until
the beans are well blended but still a little chunky.
quickly heat the onions, carrots, and garlic in
a pan with the oil, just to soften a bit.
all ingredients except water to the bean-bread mixture
in a large bowl. Mix all together using a large strong
spoon works well or your hands. Add the water 1 Tbsp.
at a time until the mixture holds together.
patties about the size of your palm. Bake at 350F for
20-25 minutes on a non-stick baking sheet. (I use parchment
paper on a baking sheet.) Turn once.
10 generous patties. Freeze extras for later.
on whole-wheat buns with all the fixin’s, some fresh
veggies, salad, and fruit – yum yum.