Black Bean Patties
- 2 cans black beans, rinsed and drained
- 1/2 c bread crumbs and a heaping 1/2 c Panko
- 1/4-1/2 tsp garlic powder (more or less according to taste-I used 1/2 tsp)
- 2 eggs lightly beaten
- 3 Tbsp sweet chili sauce (I use Trader Joe's brand)
- 1 tsp cumin
- 1/2 tsp Tony Chachere's
- Extra Tony Chachere's for sprinkling
In a bowl, mash your beans. There is really no magical way to do this. You can pulse them in a food processor to the desired consistency, or you can mash 1 can and leave 1 can whole, or you can fork or hand mash both cans like I did. Next time, I may try the food processor (less mess :)
Once your beans are the consistency you want, mix all other ingredients together (except the extra Tony Chachere's). Your mixture will be wet, but still manageable. If it's too wet for you, simply add some more bread crumbs. See review below for other ideas.
|Patties before cooking|
|After cooking...nice and brown|
Separate into 6 balls and flatten into patties. Then sit them in the fridge separated by wax paper or parchment. This lets the flavors meld and helps patties to form and firm up. I made my bean mixture in the morning and cooked them at dinner time. I sprayed my griddle with nonstick spray, sprinkled the patties with extra Tony Chachere's, and cooked the patties over md heat till browned on one side. Then I flipped them over and cooked them till brown on the other side. They browned beautifully and stuck together well. Serve and eat. Yum.
|On a bun as a burger|
|On a tortilla with melted cheese |
and light sour cream
|Rolled up to eat like a burrito|
These froze and reheated well.
Enjoy! This recipe get 3 1/2 spoons.