As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don’t have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara’s pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side.
The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it’s just me…) As with every food idea that comes out of my head, I am always realistically prepared for failure. I am happy to report this was not a failure but a delicious meal better than anything I might have gotten to-go from the few places in town. And, because it was so tasty, I decided to share it.
These patties are not only very tasty, they are reeeealllly filling! There was a lot of fiber and protein between the beans, rice, pumpkin, sprouted grain buns, and the nut-based crema. I definitely did not go to bed hungry or wake up with a growling stomach. Trust.
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