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.