Black Bean Patties with Corn Relish and Avocado Cream
Elevate your plant-based meal game with these Black Bean Patties with Corn Relish and Avocado Cream—an irresistible fusion of bold flavors and creamy textures! These hearty, protein-packed black bean patties are seasoned with aromatic cumin, paprika, and a hint of garlic, then pan-fried to golden perfection. They’re topped with a zesty corn relish made with sweet cherry tomatoes, fresh cilantro, and lime juice, offering a vibrant balance to the rich patties. Finally, a luxuriously smooth avocado cream adds the perfect finishing touch, blending ripe avocado with tangy Greek yogurt and lime zest. This recipe is a quick and nutritious meal, ready in under 40 minutes, and guaranteed to impress vegetarians and meat-lovers alike. Perfect for weeknight dinners or casual entertaining, these patties are best served with a side salad or tucked into a bun for a flavorful veggie burger experience.
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 0.5 cups Breadcrumbs
- 0.25 cups Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 whole Egg (lightly beaten)
- 3 tablespoons Olive oil (for frying)
- 1 cup Corn kernels (frozen or fresh, cooked)
- 0.5 cups Cherry tomatoes (diced)
- 2 tablespoons Cilantro (chopped)
- 1 tablespoons Lime juice (freshly squeezed)
- 1 whole Avocado (ripe)
- 0.25 cups Greek yogurt (plain)
- 0.5 teaspoons Lime zest
Instructions
In a large mixing bowl, mash the black beans with a fork or a potato masher until mostly smooth, leaving some texture.
Stir in the breadcrumbs, red onion, minced garlic, cumin, paprika, salt, and black pepper until evenly combined.
Add the beaten egg to the mixture and stir until the mixture holds together. If it's too wet, add a little more breadcrumbs.
Divide the mixture into 4 equal portions and shape them into patties about ½ inch thick.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through. Remove from the skillet and set aside.
To make the corn relish, combine the corn kernels, diced cherry tomatoes, chopped cilantro, lime juice, and a pinch of salt in a bowl. Stir well and set aside.
For the avocado cream, mash the avocado in a small bowl until smooth. Stir in the Greek yogurt, lime zest, and a pinch of salt until creamy and well combined.
To serve, place the black bean patties on a plate, top with a generous spoonful of corn relish, and drizzle with the avocado cream. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
