When you grow up with rainy Portland weather year-round, those crisp, clear Fall days are REALLY amazing. I didn’t really appreciate them living in San Luis Obispo because pretty much every day is perfect and clear and I hate to say it, but it kind of gets old. I now live in fog 90% of the time, so the fact that today started out perfectly clear and beautiful pretty much made my day. Of course by 4 PM it was cloudy again, but I’ll take the sun whenever I can get it.
Anyway… it was sunny but COLD today and it got me nostalgic for Thailand (where the only time I was ever cold was at work because they completely over-air conditioned). I am ALL OVER THE PLACE with this post. Sorry about that. Anyway, beautiful but cold day made me miss Thailand, which made me really want to make something that reminded me of Thailand but I didn’t have much in the house and I wanted it to be vegan and healthy. You know, just your typical Wednesday.
Soooooo I pulled out the food processor, threw in some quintessentially Thai ingredients (and some very not-Thai ingredients too), and baked up these great little patties. I slathered mine with sweet chili sauce and they satisfied my craving perfectly.
The mixture will be kind of sticky and not really burger-like after you process it, but after you cook the patties for about 15 mintues they’ll be golden brown on the bottom and solid enough to flip. I used a mixture of white beans and garbanzos because that’s what was in my fridge, but I think it would be great to experiment with other kinds of beans in the future.
makes 8-12 patties
3 cups beans (I used half navy beans and half garbanzo beans), rinsed and drained
3 tbsp roughly chopped shallot
4 cloves garlic, roughly chopped
1/3 cup Thai basil, roughly chopped
3-4 Thai chiles, chopped (or serranos if you can’t find Thai chiles)
2 tbsp Golden Mountain sauce (or regular soy sauce)
2/3 cup oat bran
Preheat the oven to 400 F and spray two cookie sheets with nonstick spray.
Pulse together all ingredients in a food processor.
Pat the bean mixture into 8-12 even-sized patties on the greased cookie sheets. Bake for about 15 minutes, or until slightly dry and cracked on top and golden brown on the bottom. Flip and bake for an additional 10-15 minutes. Serve with sweet chili sauce.