Oh, my goodness! You have to try this. I finally got around to making Black Bean Patties with Corn Relish and Avocado Cream Sauce last night. I’ll admit that it was a little time consuming but oh, so worth it. Here is the recipe but do go to the link, see the pictures and leave a comment there if you try this.
Slightly adapted from: Pennies on a Platter
- 2 (14.5 oz) cans black beans, drained and rinsed, divided
- 2 roasted red bell peppers from a jar, divided
- 2 eggs
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cloves garlic
- 1/2 chipotle in adobo sauce, chopped
- 1 onion, finely diced
- 1/2 to 2/3 cup Panko bread crumbs
- Salt and pepper, to taste
- Olive or coconut oil
- 1 avocado, pitted and cut into a few pieces
- 1/2 cup sour cream (you can use light)
- Juice of 1 lime
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 2 cups corn (fresh or frozen)
- 1 clove garlic, minced or pressed
- 1 jalapeno, minced
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Ingredients:
Black Bean Patties
Avocado Cream Sauce
Corn Relish
In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse a few times until combined. Add the second can of beans and the other roasted red pepper, then pulse a few more times until combined, but not completely smooth.
Pour the black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup of Panko bread crumbs. Stir until combined, mixing in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball. Shape into patties and refrigerate for half an hour or so.
To make the avocado cream sauce, puree all of the ingredients in (cleaned out) food processor until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.
Remove the black bean patties from the fridge. Heat olive oil in a large skillet (I use cast iron). Cook the patties, in batches, over medium heat for 5-7 minutes, flipping once. Transfer to a plate and keep warm.
To make the corn relish, heat the olive oil in the same skillet. Add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from the heat and stir in the rest of the ingredients.
To serve, top the cooked patties with the corn-relish and avocado cream sauce. Serve immediately.
Pennies on a Platter’s source: Barely adapted from Sunny Side Up in San Diego, originally from Elly Says Opa!
*************************
My notes and comments:
I halved the bean patty recipe as I was only feeding three of us. Despite this, it still required the full amount of Panko breadcrumbs to get the proper consistency. Next time I will make the full recipe, cook and freeze half. These were delicious and I think would be good heated on the grill and served on a hamburger bun. I’m not a fan of “fake meat” products but these were good and contain nothing but healthy ingredients.
I went ahead and made the full recipes of both the corn relish and the avocado cream sauce, which I’m glad I did. While this dish would be perfectly delicious as is, I fried up some corn tortillas and made tacos. After cooking the patties, I cut them in half to place in each taco shell then topped with corn relish and cream sauce. I really cannot say enough about how good these were.
Now, as I said, this was a little time consuming, although not difficult at all. Still, if you have put in an 8 hour day and have kids clamoring for dinner, this probably isn’t your best choice for that day. Save it for a weekend dinner when you have more time but do try it. You won’t be sorry!
Leave a Reply