We've been having a lot of meat lately in our weekly rotation, and given this weekend was going to be so hot and humid, I opted for a lighter main entree- vegetarian style.
I was hesitant to make this because D isn't a fan of black beans, but with its high fiber content and the accompanying corn relish, I thought just maybe he could learn to like it.
The black bean patties are healthy, light, and full of healthy fiber. The corn relish was a refreshing accompaniment, and we thought the avocado cream sauce flavors combined the dish beautifully. The recipe makes 16 small patties, and I made the patties uniform by using my large OXO cookie scoop. My very first black bean patties, and I'm a convert!
Black Bean Patties
- 2 (15 oz.) cans black beans, drained and rinsed, divided
- 2 roasted red bell peppers, divided
- 2 eggs
- 1 tsp. oregano
- 1 tsp. cumin
- 2 cloves garlic
- 1 chipotle in adobo, chopped
- 1 medium onion, finely diced
- 1/2 – 2/3 cup cornmeal, breadcrumbs, or panko (or a combination) (I ended up using 3/4 cup panko breadcrumbs)
- salt and pepper
- Canola oil
- 2 tsp. canola oil
- 2 cups corn
- 1 clove garlic, minced
- 1 jalapeno, minced
- 1 medium tomato, seeded and diced
- 1 lime, juiced (about 2-3 Tbsp.)
- 2 Tbsp. chopped fresh cilantro
- Salt and pepper to taste
- 1 ripe avocado, pitted and cut into a few pieces
- 1/2 cup light sour cream or Greek yogurt
- 1 lime, juiced
- salt and pepper to taste
- To make the black bean patties: Place 1 can of drained black beans, 1 coarsely chopped red pepper, eggs, oregano, cumin, garlic, and chipotle in a food processor. Pulse process until well-combined and relatively smooth.
- Finely dice the remaining red pepper.
- In a bowl, lightly mash the remaining can of black beans (not completely, just enough to smash each one). Add the diced red pepper, onion, and the mixture from the food processor. Season to taste with salt and pepper (I used about 3/4 tsp. salt).
- Stir in the cornmeal/breadcrumbs a little at a time, and mix lightly until the mixture firms up. It doesn’t have to be super firm, but enough that you can pick up a piece and roll it into a ball in your hands. Place the mixture in the fridge for 30 minutes or longer.
- Form the mixture into patties.
- While the beans firm up, make the corn relish: Heat a pan over medium-high heat and add the canola oil. Stir in the corn, and let it sit for about 1-2 minutes before stirring. Continue to saute until lightly browned. Stir in the garlic and jalapeno, just until fragrant – about 30-60 seconds. Place the mixture in a bowl. To the bowl, add the tomato, lime juice, cilantro/parsley, and salt and pepper to taste.
- Make the avocado cream sauce: Puree all ingredients in a food processor until smooth.
- Heat a nonstick skillet with a little canola oil over medium heat. Add the patties in batches and cook until done, flipping halfway through (about 4-6 minutes total for small patties). (To make uniform patties, I used my large OXO cookie scoop , which made patties ~3.5" in diameter.)
- Once the patties have been cooked, top the patty with the avocado cream sauce and add a side of corn relish.
Source: Annie's Eats, as seen on Elly Says Opa