lentil black bean patties

1 small onion, finely chopped
4-5 crimini or brown cap mushrooms finely chopped
1 tbsp water
1 tbsp tamari wheat free soy sauce or Braggs
1-2 tbsp red wine (optional) - the alcohol cooks out

Put all ingredients in a frying pan on medium to high heat and cook down until softened and very little fluid remains.

Add 1/3 cup rolled oats
1 cup cooked drained & rinsed brown lentils
1/4 - 1/2 cup of smashed cooked black beans (do this in a bowl with a fork to make a rough paste - I use the ones at the bottom of the can that have some of the thick black fluid attached, this makes the paste stick to the other ingredients better)
1/2 cup of whole black beans
2 - 3 tbsp organic tomato ketchup, one with no sugar added
1 heaped tbsp dijon mustard
2 tsp garlic powder
2 tsp onion powder
1/2 tsp of herbs (I use tarrogon & thyme or Provencial mix, but you can use your favourite herbs)
1-2 tsp ground flax seeds (this acts as a binding agent)
salt & pepper or Montreal Steak spice

Mix everything together. Add a little more tamari if the oats remain very dry looking. The mix should be moist but not too wet.
Cover & leave for at least 10 mins for flavour to meld, the oven can heat up to 400 degrees F while you wait.

Form into 6 patties and place on baking sheet lined with Parchment paper. Cook for about 7 min, gently flip and cook for another 7 min. If the mix is a bit wet cook for slightly longer. They should be crisp on the outside & moist  but not wet inside.

Enjoy topped with salsa or grated beets marinated in a little apple cider vinegar alongside a tossed salad.