Black bean and oat patties

Ingredients

• Black beans (drained)300g
• Rolled oats (dry)60g
• Onions (raw)80g
• Ground cumin (dry)2g
• Plain flour tortillas (cooked)2 pieces
• Cabbage (raw)120g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen.
2. Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
3. Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
4. Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.