Black Bean Patties

I was perusing a Martha Stewart Living magazine when I came across this recipe over five years ago. I had never made a veggie patty from scratch, and the ingredients really intrigued me. I also liked that this burger recipe didn’t use eggs as a binder.  This is still one of my favorite recipes.

I love this recipe because it uses ingredients found in Indian cookery that give the patties a complex flavor. The basmati rice really enhances the other ingredients, while providing a subtle nutty flavor. The ketchup and hot sauce round out all of the flavors with their acidity. I reduced the amount of salt in the recipe because I thought it made the patties too salty. Be careful when handling the patties, they’re delicate and prone to crumbling. I have also cooked them in the toaster oven. Baking the patties gives them a crisp outer crust. You can also freeze the patties for later use.

Have you ever made your own veggie patties? What are your favorite recipes?

Black Bean Patties

Makes 8 small patties or 4 large patties

5 tbsp. vegetable oil
1 small onion, chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
½ tsp. ground cumin
¼ tsp. turmeric
2 tbsp. ketchup
1 ½ cups cooked or canned black beans, drained & rinsed
1 cup cooked Basmati or Jasmine rice
2 cups fresh bread crumbs (I use slices of whole wheat sandwich bread)
Hot sauce (I use Tabasco)
1 tsp. salt
½ tsp. freshly ground pepper

1.  Begin by cooking the rice according to package directions.

2. Heat 1 tablespoon of oil in a medium sized pan over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.

3.  Combine onion mixture, beans, and rice in a food processor, and process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.

4. Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop ¼-cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup, if desired.
To see the original recipe or get a printer friendly copy, visit Marthastewart.com: Black-Bean Burger Recipe – MarthaStewart.com
Black bean patty in a panini
Patty w/calabacitas & cilantro sour cream
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