1 7" white baguette
1/2 cup fresh parsley
1 garlic clove
1 14oz can pinto beans
2 tsp ground flaxseed
2 1/2 tbsp ketchup
1/2 small onion
1/2 tsp ground nutmeg
4 tsp thick teriyaki sauce
1 tsp thyme
2 1/2 tsp flour
Coconut oil for frying
Place baguette in a food processor and process until you have coarse crumbs. Transfer to large bowl.
Process the parsley and garlic. Add beans and flaxseed. Process only until roughly broken down.
Add ketchup and process for a few seconds. Scoop mixture into breadcrumbs and add rest of ingredients. Mix together.
Form into 8 patties. Refrigerate for at least an hour or up to 2 days before frying.
Add a little oil in frying pan at medium heat. Cook until golden on both sides.
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