Pinto Bean and Cheddar Patties
Satisfy your craving for a hearty, flavorful, and protein-packed meal with these easy-to-make Pinto Bean and Cheddar Patties! Made with a base of tender, mashed pinto beans and creamy shredded cheddar cheese, these golden-brown patties are enhanced with the zesty kick of green onion, cumin, and chili powder. The addition of breadcrumbs ensures they hold their shape perfectly, while a quick pan-fry in olive oil creates a crispy exterior. Ready in just 30 minutes, these versatile patties are perfect as a main dish, a vegetarian burger option, or a topping for rice bowls. Wholesome, kid-friendly, and packed with plant-based protein, they’re a delicious choice for a simple weeknight dinner or meal prep.
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Recipe Information
Ingredients
- 2 cups (cooked and drained, or 1 15-oz can) Pinto beans
- 1 cup (shredded) Cheddar cheese
- 0.75 cup Breadcrumbs
- 1 large Egg
- 2 stalks (finely chopped) Green onion
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, mash the cooked pinto beans using a fork or a potato masher until they are mostly smooth but still slightly chunky for texture.
Add the shredded cheddar cheese, breadcrumbs, egg, finely chopped green onion, garlic powder, cumin, chili powder, salt, and pepper to the bowl with the mashed beans. Stir everything together until well combined. The mixture should be moist but hold its shape when pressed.
Use your hands to divide the mixture into 8 equal portions and shape each one into a patty that is about 3 inches in diameter and 1/2 inch thick.
Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, working in batches if necessary to avoid overcrowding the pan.
Cook the patties for 3-4 minutes on each side, or until they are golden brown and crispy on the outside. Add more oil to the skillet if needed for subsequent batches.
Remove the patties from the skillet and drain on a paper towel-lined plate if desired.
Serve warm as a main dish alongside a fresh salad, as a topping for rice bowls, or as a filling for vegetarian burgers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 5356 mg | 233% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 9.3 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 949 mg | 73% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3990 mg | 85% | |
*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.
