Black Bean Patties with Avocado & Tomato Salsa Recipe

Name: Black Bean Patties with Avocado & Tomato Salsa
Yield: 8 patties plus salsa
Ingredients: 3 pieces day-old or toasted whole wheat sandwich bread; 3 tbsp olive or canola oil, divided; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp minced jalapeno pepper, membranes and seeds removed; 1 tsp ground cumin; 1 (15 oz.) can black beans, drained and rinsed; 1 1/4 cups cooked brown rice; 2 tsp fresh lime juice; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 cup chopped cilantro; Salsa:; 2 avocados, cut into 3/4 inch pieces; 1 cup cherry tomatoes, cut in half; 1 tsp fresh lime juice

Sep 14, 2011 by Dara 51 Comments

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When we find something that we like to eat, we tend to go a little overboard with it, particularly if it’s a healthy item. Black beans certainly fall under this category. We buy them buy the case at Costco and then proceed to put them in everything from soups and dips to chili and quinoa salads. Any leftover beans are thrown into whole wheat tortillas , along with brown rice, corn, diced red bell pepper and whatever chicken or meat that’s leftover from the night before, for a quick and easy lunch. Black beans are one of the powerhouses of the legume world, packing an impressive amount of fiber and protein per serving. This means you’ll fill up a lot faster and won’t have room for dessert. That doesn’t sound like a good thing but, believe me, when there are stacks of Nutella Cream Cheese Blondies calling from the pantry, filling up on the healthy stuff becomes a necessity.

These patties work well on their own when topped with the simple avocado and tomato salsa. Actually, I’m not sure if I can count the avocado and tomato mixture as a salsa, since all I did was stir them together with a little lime juice. Whatever you call it, it gives a fresh pop of flavor and color to the patties.

We also like to serve the patties between a whole-wheat dinner roll, topped with a little queso fresco cheese and Tomatillo Salsa Verde. Ta-da! Black bean sliders.

The recipe:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed.

Have I ever mentioned how much I dislike photographing brown food?

Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add 4 patties and cook for 4 minutes per side. Repeat with 1 tablespoon oil and remaining 4 patties.

For the salsa, gently stir together avocado, tomatoes and lime juice.

Serve 2 patties on each plate, topped with salsa.

Other bean patty recipes:
101 Cookbooks’ Vegetarian Lentil Burgers
Cooking Books’ Sweet Potato & Black Bean Cakes
Lisa’s Kitchen’s Black-Eyed Pea Patties with Chili Sauce

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