Crispy Black Bean Veggie Patties

Crispy black bean veggie patties that never fall apart. Easy high-protein vegetarian patties perfect for veggie burgers, wraps, or meal prep.

Recipe Source Link:https://www.mygingergarlickitchen.com/crispy-black-bean-veggie-patties/

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RECIPE INGREDIENTS

» For Crispy Black Bean Veggie Patties

• 1 medium carrot, peeled
• 1 medium onion, peeled
• 1 inch ginger, peeled
• 3-4 garlic cloves, peeled
• 300 grams fresh spinach, divided
• 1/2 cup boiled corn
• 200 g firm tofu, pressed
• 400 grams canned black beans, rinsed and drained
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1.5 teaspoons red chili powder or smoked paprika
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/4 cup breadcrumbs
• 1/2 cup chickpea flour (besan)

» Topping

• 2-3 tablespoons sesame seeds

» For Cooking

• 2-3 tablespoons oil

» Creamy Avocado Dip

• 2 ripe avocados
• 2 garlic cloves
• 1 green chili or jalapeño
• A handful of parsley
• 1/2 cup thick yogurt (use plant-based yogurt for vegan version)
• 1 tablespoon lemon juice
• Salt to taste
• Freshly ground black pepper

RECIPE INSTRUCTIONS

» Prepare the Vegetable Base

1. Roughly chop the carrot, onion, ginger, garlic, and spinach.

» Blend the Patties Mixture

1. Add the chopped carrot, onion, ginger, garlic, and half of the spinach to a food processor. Pulse a few times until the vegetables are finely chopped but still slightly chunky. Add the remaining spinach and boiled corn and pulse lightly so the mixture stays textured.
2. To add protein, press the tofu between kitchen tissues to remove moisture. Break the pressed tofu into chunks and add it to the food processor. Add the drained black beans and pulse until everything is combined but still slightly chunky. Do not blend into a smooth paste.
3. Season with cumin powder, coriander powder, red chili powder, salt, and black pepper. Also add breadcrumbs and chickpea flour. Pulse briefly until the mixture holds together but still has visible texture.

» Shape the Patties

1. Transfer the mixture to a bowl.
2. Take a portion of the mixture and press it firmly to form patties about ¾ inch thick.
3. Place them on a board and sprinkle sesame seeds on one side. Press lightly.
4. Flip and sprinkle sesame seeds on the other side.

» Cook the Patties

1. Heat a cast iron pan over medium heat. Lightly brush the pan with oil.
2. Place the patties in the pan and cook undisturbed for a few minutes until golden and crisp.
3. Brush the top with a little oil and flip carefully. Cook until both sides are golden and crispy.
4. Remove from the pan and let them rest for a couple of minutes.

» Make the Avocado Dip

1. Slice the avocado and remove the pits. Add the avocado, garlic, green chili or jalapeño, parsley, yogurt, lemon juice, salt, and black pepper to a blender.
2. Blend until smooth and creamy.

» Serve

1. Place the avocado dip in a bowl and arrange the crispy patties around it. Serve them as a snack with the dip.
2. Or use them to make veggie burgers with buns, lettuce, tomatoes, onions, cucumbers, and cheese if desired.

RECIPE NOTES

1. Remember to press the tofu, it helps remove excess moisture and gives the patties better structure.
2. Do not overblend the bean patty mixture. A slightly chunky texture helps the patties hold together.
3. Cook the patties undisturbed for some time, this helps create a crispy golden crust.