Ingredients
60ml olive oil
3 tbsps diced onion
2 tbsps diced black olives
2 tbsps diced red peppers
1 tsp diced jalapeno peppers
2 tbsps diced garlic
1 tbsp diced artichoke hearts
115g black beans (drained)
115g chickpeas (drained)
115g white beans (drained)
170g oats
1 tbsp sweet paprika
½ tsp chilli powder (optional)
1 tsp dried oregano
1 tbsp freshly chopped parsley
½ tsp ground cumin
1 tbsp finely chopped celery
1 egg

Method

Put 30ml olive oil in a medium saucepan and sauté all the raw vegetables except the beans over a medium heat until translucent. Remove and leave to cool.

Add the vegetables and herbs to the beans and mix thoroughly. Then add all the dry ingredients along with the egg and mix well.

Form the mixture into four patties, cover and refrigerate for 30 minutes.

In the saucepan, add 30ml olive oil and cook the patties for two to three minutes on each side.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.