Ingredients:

• 1 can (15 ounces) black beans, rinse under cold water and pat dry

• 1 cup breadcrumbs

• 1 egg, raw

• 2 cup mushrooms, chopped

• 1 cup onions, chopped

• ½ cup green onion chopped

• ¼ cup + 2 tablespoons (or 6 tablespoons) Yoshida sauce

• 2 tablespoons pineapples (or one pineapple ring), chopped

• 2 tablespoons sesame oil

• 2 tablespoons Canola oil

• 2 teaspoons garlic, chopped

• 2 teaspoons ginger, chopped

• 1 teaspoon Sriracha sauce

Instructions:

1. Heat up frying pan with 2 tablespoon sesame oil

2. Add garlic and ginger

3. Suttee chopped onions and mushrooms with Yoshida sauce until soft and liquid evaporated

4. Transfer suttee vegetables into a food processor

5. Add black beans, green onions, pineapples and egg to food processor

6. Pulse until all ingredients mixed well together

7. Pour the bean mixture into a bowl

8. Add bread crumb

9. Form the bean mixture into 4 patties

10. Heat up a nonstick frying pan with 2 tablespoon oil

11. Place bean patties on the nonstick pan

12. Pan fry each patty for 3-5 minutes or until the patty is brown and firm outside

13. Flip the patty until the other side becomes firm and brown, about another 3-5 minutes