A spin off from a Sharon Palmer recipe found online ...
¾ cup uncooked farro
1 cup cooked white beans (pre soaked)
1 medium onion, sliced
2 medium carrots, grated
¼ cup chopped roasted almonds
1 teaspoon dried oregano
2 tablespoons minced parsley or cilantro
1/3 cup uncooked old-fashioned oats
1 teaspoon curry powder
¼ teaspoon freshly ground black pepper
¼ teaspoon turmeric
Pinch of sea salt
3 tablespoons extra virgin olive oil
Lettuce, avocado and tomato to top.
Place the farro in a pot with the water and a little salt. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and keep any leftover liquid.
Place the pre cooked beans, the cooked farro, onions, carrots, almonds, oregano, parsley, oats, curry, black pepper, turmeric, and sea salt, in mixing bowl and mash with a potato masher. Then continue to combine the ingredients using your hands, then add 2 to 3 tablespoons of the reserved farro liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Form patties out of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Cook until brown.
Serve with lettuce, tomato and avocado:)