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Heat oil in small non-stick pan and caramelize onions, about 5 mins. If oil-free, use water or vegetable stock.
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In a separate bowl, mash pinto beans slightly with a fork. You want the mashed mix to be chunky.
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Add caramelized onions, cilantro, tomato paste, pumpkin seeds/breadcrumbs/flour, flax egg and spices. Mix everything with a rubber spatula until well combined.
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Heat non-stick pan over medium-low heat.
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Using 1/4 measuring cup, scoop out mixture and form patties with you hand. Gently place them on the non-stick pan and cook for 5 minutes. Then gently flip them and cook for another 5 minutes.
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Gently transfer each patty on to a plate and let cool. Patties will harden as they cool.
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Store in an airtight container for up to 3 days in the fridge or 1 month in the freezer.