Black Bean Patties with Corn Relish and Avocado Cream Sauce

You may be tempted to pass on this recipe. Maybe you’re thinking, hey, I’ve already got all the black bean recipes I need. Some fab burritos, a quick and easy soup, and even burgers, which are basically the same as patties minus a bun, right? Well, that’s what I was thinking too. But then I saw this recipe make its way around the internets and since no one needs to twist my arm to get me to cook with beans, I decided to give it a try.

This meal was a total home run – easy, healthy, and so delicious. The avocado cream sauce really completes the dish and I especially loved the little zing from the lime juice. (Of course Andrew really loved the sauce but preferred to dip his patties rather than have the sauce drizzled over them – it’s a toddler thing.) Depending on the size of the patties, the recipe yields quite a few – I ended up with about 16. It also makes excellent leftovers. I’m sure just as with black bean burgers you could freeze the shaped, uncooked patties for a quick meal. This recipe was a good reminder that no matter how many black bean recipes I have and love, I could always use one more.

Yield about 16 patties

Ingredients

For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided*
2 large eggs
1 tsp. oregano
1 tsp. cumin
1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko (plus more, as needed)
Salt and pepper
Canola or vegetable oil

For the corn relish:
2 tsp. canola oil
2 cups corn kernels
1 clove garlic, minced
1 jalapeño, seeded and minced
1 medium tomato, seeded and diced
Juice of 1 lime
2 tbsp. minced fresh cilantro
Salt and pepper, to taste

For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste

*For instructions on roasting bell peppers, see this post.

Directions

01
To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.
02
Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.
03
While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
04
To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.
05
Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Source

Elly Says Opa