These black bean patties evoke classic rice and beans but in a patty form, easy to freeze and highly portable if you bring your lunch.
The trick to these patties, and to any veggie burger, is to keep them from drying out. To do this, make sure there’s no excess moisture in the ingredients by draining the beans and rice well. Also, the addition of an “egg-replacer” such as Ener-G Egg Replacer helps to bind ingredients. Finally, refrigerate the mixture for an hour before cooking.
Once you’ve formed and refrigerated the patties, you’re simply baking them for 12-15 minutes so that they firm up and a light crust forms. These black bean patties have great flavor, and this spice combination is one you can use with a variety of bean dishes.
I like to serve these black bean patties with avocado and salsa. A non-dairy sour cream would be great too.
- ½ t olive oil
- 1 t garlic, minced
- ½ c scallion, chopped
- 1 t ground cumin
- ¼ t cayenne
- ½ t salt
- ½ c bell pepper, chopped
- 1 15-oz can black beans, rinsed and drained
- ¾ c cooked brown rice
- 1½ t egg replacer (or other non dairy equivalent to 1 egg, such as flaxseed meal)
- 1 T lime juice
- optional garnish: sliced avocado, tomato salsa, non dairy sour cream
- In a medium sauté pan, heat olive oil. Add garlic and scallion and cook, stirring occasionally about one minute. Stir in cumin, cayenne and salt. Stir in bell pepper and saute two minutes. Remove from heat.
- In a small bowl, combine egg replacer plus 2 tablespoons of water. Stir well and set aside.
- In a large bowl, mash three quarters of the black beans until smooth. Stir in brown rice and the remaining whole black beans. Stir in pepper mixture, egg replacer and lime juice and combine well.
- Form into patties each ⅓ cup in size. (Recipe should make about six patties). Refrigerate patties for one hour.
- Preheat oven to 350 degrees.
- Place patties on a non-stick baking sheet. Bake for 12-15 minutes.
- Serve with avocado and salsa, if you like.