1 (15 ounce) can black beans, drained and rinsed
lemon zest, to taste
3-4 sundried tomatoes, chopped
salt and pepper, to taste
1-2 tablespoons nutritional yeast
1/2-3/4 cup yellow corn meal
flour, to dredge
1. Add beans to a medium bowl, and mash with a potato masher. Add tomatoes, lemon zest, salt, pepper, and nutritional yeast. Mix together well. The mixture should be somewhat wet.
2. Add in some corn meal, and mix together. If it's still too wet, add a little more. The mix should resemble the consistency of falafel batter.Form small patties and dredge in flour.
3. Fry in olive oil over medium-high heat until golden brown on both sides, try not to flip them too many times. They can fall apart when they're really hot. Fry all the patties. Drain on towels.
(If the oil is all flour-y and has seasonings in it, you can make a cream sauce out of it. Add some of the flour, whisking until its all incorporated and cook over medium heat until light brown and it smells like popcorn. Whisk in some room temperature nondairy milk and some nutritional yeast and cook until hot.)
Source of recipe: I was trying to make a vegan veggie burger that would stay together, and I got this. My meat eating brother is a chef and liked them so much he added them to his menu!