Early mornings are my favorite right now. When Bella has left for school and Noah is napping, I drink tea and work while sitting in the garden. This morning was quit cold so I had to wear a sweater, I guess fall is here.
Black beans are one of my favorite beans. I love the taste of them and I find them easy to cook because they don’t fall a part and become mush like kidney beans for example. Since I’m still working on those apples and yesterday I made apple chutney, I made black bean patties with taste of curry to be served with the chutney. It was a wonderful combinations. For Noah I mixed black beans, apple, sprouted brown rice and broccoli so he got a similar baby friendly version.
1/2 cup black beans, cooked or canned
1 medium potato, peeled and cooked
1 tsp curry powder
1 tsp coriander
1 tbs sour cream (I used tofutti sour cream)
Salt to taste
2 tsp canola oil
Use a potato masher or back of a spoon and mash beans, potato and sour cream. Stir in curry, coriander and salt. Place in fridge for 20 minutes to make the dough more shapable. Use wet hands for roll small balls and them flatten them a little. Fry them in canola oil on medium heat until slightly browned. Flip once. Enjoy these with rice, chutney, salad or on a sandwich .