Ingredients

• 1 3/4 cups black beans, rinsed + drained
• 1/2 cup finely diced yellow onion
• 1/3 cup roasted corn
• 4-6 tablespoons partially ground [gluten free] oats
• 3 tablespoons sunflower seeds
• 2 tablespoons Barney Butter Smooth Almond Butter
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• 1-2 tablespoon oil for cooking

Directions

1. In a small pan over medium-high heat add 1 teaspoon f oil and once hot add your corn [fresh or frozen].
2. Cook for 5-7 minutes until golden brown, stirring every minute or so. Set aside to cool.
3. In a large bowl combine the black beans and almond butter and mash with a fork until about 2/3 of the beans are mashed.
4. Add in the onion, corn, seeds, garlic, and all of the spices. Gently mix until combined.
5. Add in the partially ground oats and mix gently to combine. Avoid mashing and over-mixing.
6. At this point, the mixture should form a sticky dough that can be formed between your palms into patties. Compact into a ball and then carefully flatten in between your palms, cupping/pressing the edges until a firm patty is formed.
7. Place a large pan or flat griddle over medium heat with 1-2 tablespoons oil.
8. Form the mixture into 6 medium patties, about 3/4"-1” thick. Tightly packed.
9. Place them in the pan [avoiding overcrowding] and cook for 5-7 minutes per side until golden brown. Make sure your heat is not above medium and possibly even a touch below. You may need to cook them in two batches. If they’re placed too tightly together it makes them hard to flip.
10. Flip carefully and cook on the other side for another 5-7 minutes until golden brown.
11. Serve with your favorite salsa, cheese, avocado, and/or the topping found on Edible Perspective.