Galettes aux Haricots Noirs
Because I love black beans so much, I often have leftovers from a large batch I’ve made for dinner the night before. Sometimes I put the beans inside a buckwheat crepe for a “faux” burrito that is naturaly gluten-free, but my favorite thing to do with a spicy batch of harictos noirs is combine them with mashed sweet potato and make galettes – delicious and very healthy black bean and sweet potato cakes.
These are pretty straightforward. You need dry beans beans that have been soaked overnight then cooked and seasoned, which is why it makes sense to make these with leftover beans that you already have on hand. They can be flattened down as I do to eat like pancakes, or you can leave them thicker to make a vegetarian burger patty if you are so inclined.
For 2 servings
2 cups of black beans, cooked and seasoned to taste (cumin, curry, and cinnamon are amazing in black beans)
1 small onion
1/2 large sweet potato, boiled and cut into pieces or mashed
1 clove garlic
2 soup spoons of ground sunflower seeds (flax can be substituted, but it is highly perishable so I avoid heating it)
(note: I don’t like breadcrumbs, but if you plan on eating these as a burger patty, you may want to add some)
I usually put the onion and garlic in a chopper, then mash the beans and sweet potato with a fork before I blend all the ingredients together by hand. But if you have a food processor or a blender, even better. Then simply form into patties and gently pan fry with a spoonful of olive oil, or even bake them. If making into pancakes, just use the spatula to flatten a little. Lunch (or breakfast) is served!