Black Bean Patties

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[Please note, this is not my picture, directly! This is a picture my friend had sent me after she made these!]

It is no surprise that TJ and I like to cook – and eat.  The two of us have always been adventurous eaters and are always on the lookout for amazing new recipes, amazing new restaurants, and love frequenting our dependable oh-so-good joints.  Now, that our family has grown and includes a mini, Miss OMG, and our mini is now on solids, we love cooking up family recipes that everyone can enjoy, both adults and minis.  

One of our favorite recipes we like to eat is our Black Bean Patties.  Chock full of protein, fiber, and, of course, taste, these patties are a breeze to whip up for dinner with minimal effort.  We also like making a few batches of these on the weekend so we can have some stored up for the week (because let’s face it, who has time to cook ALL the time?!).  These are great served up by themselves, topped with some salsa, guacamole, or sour cream, over rice – you name it, it’s delicious.  Make them a bit bigger and you’ve got yourself a delicious veggie burger patty.  

What You’ll Need:  

One 15oz can of black beans rinsed and drained.
Kernels from an ear of corn or 1 cup frozen corn kernels
1/2 cup of shredded cheese (like cheddar, etc)
2 tbsp of breadcrumbs (if you’re eating Gluten-Free, try crushed up GF-Cereal)
1 egg
Garlic (if you’re not a garlic lover, try 2-3 cloves. If you’re like us, throw in the whole darn bulb of garlic!)
Onion powder
Some fresh cilantro
Oil to cook (we just lightly grease our pan with coconut oil). 

What You’ll Do:

Blend everything except the oil in a food processor or with a handheld blender. It’s okay if it’s still kind of chunky – actually, it’s quite delicious. On a skillet (we use a griddle), warm up a little oil and then drop tablespoon drops of the bean mixture.  To make them fairly even, we just use a tablespoon to scoop and then a spoon to scoop it out onto the griddle. Use the back of the spoon to flatten out the mixture into round little patties (not too thick or it will be too mushy).  Wait 4-8 minutes before flipping (be patient and don’t flip too early or the mixture falls apart).  Cook another 4-8 minutes. Just re-oil the pan for each new batch. 

**VARIATIONS**

As you can imagine, these are so easy to change up.  Some great additions or variations we have tried: adding cumin, paprika, and cayenne.  Add in some chopped up green onions.  I gave this recipe to someone who told me that she even tried rolling the mixture up into a ball, coating it with breading and then fried the balls! Baking sounds like it may work wonders on that, as well!  

I assure you, no matter the  variations, this Tastes Oh-So-Good!  

~ M ~

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