Rinse the black beans thoroughly in a sieve and drain well. Finely dice the onion.
Roughly mash the beans in a bowl with a fork. Mix in the oats, onion and smoked salt.
Knead the mixture well until it holds together. Shape it into flat patties.
Heat the olive oil in a frying pan and fry the patties over a medium to high heat on both sides until golden brown. Let them rest briefly so they firm up.
If the mixture is too soft, work in a few more oats. If it seems too dry, add a small splash of water.
Lightly toast the buckwheat bread and serve the warm patties straight on top.
Good to know
These patties are simple and really good. Well browned outside, soft and savoury inside. The kind of meal that leaves you content without much effort.
Swaps
Oats → fine buckwheat flakes (gluten-free, with fibre); buckwheat bread → wholegrain sourdough bread (more fermentation); olive oil → avocado oil (stable at high heat, mostly monounsaturated fats); onion → spring onion (milder flavour)
Allergens
Contains gluten (oats) unless the oats are certified gluten-free; check that the buckwheat bread is gluten-free too. Well suited to children if the patties are fried soft and mildly seasoned; fine during pregnancy if heated through well. Contains: gluten.
