Vegetarian Morgan Cutlets

Ingredients:

• 1 tbsp diced artichoke
• 120g canned black beans, drained
• 120g canned chickpeas, drained
• 120g canned white beans, drained
• 60 ml olive oil
• 3 tablespoons red onion, diced
• 2 tablespoons diced black olives
• 2 tablespoons diced sweet red pepper
• 1 teaspoon diced jalapeño pepper
• 1.5 tbsp diced garlic
• 200 g of oatmeal
• 0.5 tsp paprika
• 0.5 tsp chili powder
• 1 teaspoon dried oregano
• 1 tbsp chopped fresh parsley leaves
• 0.5 tsp red pepper flakes
• 0.5 tsp ground cumin
• 0.5 tsp celery salt
• 1/4 tsp ground sage
• 2 tbsp. spiced breadcrumbs

Preparation:

1. Heat 30 ml of olive oil in a medium saucepan over medium heat and add all the raw vegetables. Sauté until translucent. Then remove from the heat and let cool.
2. Transfer the vegetables to the bowl with the beans and mix well. Add all the dry ingredients and 1 egg. Mix thoroughly and form into 4 patties. Cover and refrigerate for 30 minutes.
3. Pour 30 ml of olive oil into a saucepan and fry the cutlets for 2–3 minutes on each side.
   
   
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   This dish pairs well with Chardonnay wine.