- 1 15-oz can red kidney beans, rinsed, drained
- 2 cups shredded fresh zucchini
- 1 medium carrot, shredded
- 1 small onion, finely diced
- ¼ jalapeno pepper, finely diced
- 2 tablespoons chopped parsley or cilantro (may use dried)
- 3 cloves garlic, minced
- ½ cup finely chopped pistachios
- 1 cup old-fashioned oats
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 2 teaspoons Cajun seasoning blend
- 1 small lemon, juiced
- ½ cup tomato sauce
- 1 tablespoon reduced sodium soy sauce
- Place the kidney beans in a large mixing bowl and mash with a potato masher until smooth, with some chunks remaining.
- Use a food processor or box grater to shred zucchini and carrots and add to the mixing bowl.
- Use a food processor to chop onions, jalapeno, parsley or cilantro, garlic, and pistachios (or chop by hand very finely). Place in the mixing bowl.
- Add oats, flax seeds, chia seeds, and Cajun seasoning to the mixing bowl and blend well with a spoon.
- Add lemon juice, tomato sauce, and soy sauce and combine well, using hands if necessary to mix in ingredients to make a thick mixture. Chill for about 1 hour.
- Form patties by pressing the mixture into a ½-cup measuring cup and transferring to a baking sheet sprayed with nonstick cooking spray, and then flattening patties with your hand to about ¾-inch thickness.
- Place baking sheet in a 375 F heated oven and bake for about 35-40 minutes, until golden and cooked through.
- Remove from oven and allow to cool for a few minutes before serving.
- Serve with whole grain buns, or as a patty with a sauce or dip. May chill leftover patties for up to 4 days in an airtight container, or freeze for up to 6 months.
- Serving Size: 1 serving
- Calories: 163
- Sugar: 2.5 g
- Sodium: 143 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg