Fennel and Black Pepper Patties

Serving Size: 6-8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

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Ingredients

• 4 cups cooked kidney beans without the liquid (or two 15 oz. cans drained)

• 1 onion chopped

• 1 garlic minced

• 3 carrots diced

• 1 red bell pepper diced

• 1/2 tsp dried thyme

• 1 tsp salt or to taste

• 1 tsp fennel seeds

• 1 tsp crushed Black pepper

• 1/2 cup buckwheat or whole wheat flour (you might need less)

• 3 tbs high heat oil for frying. Don’t put it all at once. 1 tbs per batch.

Directions

1. Chop the veggies and add them to a food processor along with cooked beans, salt and thyme. Pulse until you have a paste.

2. Grind fennel seeds and black pepper and add to mixture.

3. Add 1/4 of the flour to the mixture and see if it’s good enough to make a stable ball shape. If not, add the rest of the flour.

4. Heat up 1 tbs. of oil in a cast iron pan and wait until it’s hot. Add the patties making sure there’s enough space between them.

5. I usually make them in 3 batches. Serve with ketchup or your favorite tangy sauce as a sandwich or eat as is.