BLACK BEAN BREAKFAST SAUSAGE PATTIES

These sausage patties are also nut-free per a request from a reader. I love the texture from the cooked grain and you get a sausagelike color from the black beans.

SOY-FREE GLUTEN-FREE OPTION OIL-FREE OPTION

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 20 minutes to cook grains and 35 minutes to bake patties

YIELD: 42 small patties

INGREDIENTS:

• 1/3 cup (67 g) millet
• 1/3 cup (69 g) amaranth
• 1/3 cup (58 g) quinoa, rinsed well
• 2 1/2 cups (570 ml) water
• 1 teaspoon Savory Golden Bouillon (page 19)
• 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/2 cup (48 g) rolled oats (*make sure they are marked gluten-free)
• 1/4 to 1/2 cup (60 to 120 ml) water
• 2 tablespoons (14 g) ground flaxseed mixed with 1/4 cup (60 ml) warm water
• 1 teaspoon sage
• 1 1/2 teaspoons marjoram
• 1 1/2 teaspoons oregano
• 1 teaspoon ground rosemary
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder (optional)
• Salt and pepper, to taste (try it with smoked salt)

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil 2 cookie sheets or line them with parchment paper.
2. In a saucepan, combine the millet, amaranth, quinoa, water, and bouillon. Bring to a boil, then reduce the heat to low. Cover and cook until the grains are fully cooked, about 20 to 25 minutes.
3. While the grains are cooking, add the beans, oats, and water to a food processor and purée until smooth.
4. Transfer the bean mixture to a large mixing bowl and add the flaxseed mixture.
5. Add the cooked grains to the bean mixture along with all the herbs and spices. Mix thoroughly, then taste and adjust the seasoning with salt and pepper as desired.
6. Using a small cookie scoop or spoon that holds about 1 1/2 tablespoons (22.5 g), place the mixture on the prepared cookie sheets. Use your hand to flatten the patties. If the mixture sticks to your hands, try keeping your hands damp with water.
7. Bake the patties for 25 minutes, then gently flip them over and bake for an additional 10 to 15 minutes.
8. These patties freeze well, so you can store any extras for later use.

NUTRITIONAL INFORMATION:

PER TWO-PATTY SERVING:

• 58.6 calories; 0.7 g total fat; 0.1 g saturated fat; 2.4 g protein; 8.4 g carbohydrate; 1.6 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS & VARIATIONS:

• These are great served alongside pancakes and waffles. Be sure to try them crumbled in a tofu scramble or pasta sauce.
• Try these crumbled with Southern-Style White Bean Gravy over my Basic Whole Wheat Biscuits or Monika’s Gluten-Free Biscuits.
• These are great on their own but are not good to use in stews if you want them to remain patties. When added to a sauce, they revert back to their original form as grains.