These black bean patties were a huge hit last night. They are healthy, delicious and flavourful – topped off with some subtle heat from the corn relish and the creamy citrusy pop of the avocado cream sauce. I didn’t have any red peppers handy, so I used zucchini instead. I served them with a side of sauteed spinach with quinoa and couscous and some easy grilled asparagus.
Try it! Here’s the recipe:
Black Bean Zucchini Patties with Roasted Corn Relish & Avocado Cream
Makes 7 – 8 patties
Recipe adapted from Elly Says Opa
What You’ll Need:
Black bean patties:
1 can black beans, drained and rinsed
1 small zucchini, grated
1 tsp. oregano
1 tsp. curry powder
2 cloves garlic
1 onion, finely diced
1/2 – 2/3 cup cornmeal, breadcrumbs, or panko (or a combination)
salt and pepper
1 tsp. canola oil
1 1/2 cup corn
1 clove garlic, minced
1 jalapeno, minced
1 medium tomato, seeded and diced
1 lime, juiced (about 2-3 Tbsp.)
2 Tbsp. chopped fresh cilantro or parsley
salt and pepper to taste
1 avocado, pitted and cut into a few pieces
1/2 cup light sour cream
1 lime, juiced
salt and pepper to taste
What to Do:
For black bean zucchini patties, grate zucchini lengthwise, making thin zucchini ribbons. Put in bowl and stir in 1/2 tsp salt. Let sit for 5 -10 mins. Then, using your hands or a cheesecloth, squeeze the water out of the zucchini ribbons. Make sure to squeeze as much of the water out as you can, this helps to ensure your patties aren’t soggy!
Next, place 1/2 can of drained black beans, egg, oregano, curry powder and garlic in a food processor. Pulse process until well-combined and relatively smooth.
In a bowl, lightly mash the remaining can of black beans (not completely, just enough to smash each one). Add onion and the mixture from the food processor. Season to taste with salt and pepper (I used about 3/4 tsp. salt).
Stir in the cornmeal/breadcrumbs a little at a time, and mix lightly until the mixture firms up. It doesn’t have to be super firm, but enough that you can pick up a piece and roll it into a ball in your hands. I like my patties to be on the softer side, so I don’t usually add too much breadcrumbs. Place the mixture in the fridge for 30 minutes or longer.
In the meantime, heat a pan over medium-high heat and add the canola oil. Add in the corn and saute until lightly browned. Stir in the garlic and jalapeno, just until fragrant – about 1 minute. Place the mixture in a bowl. Add the tomato, lime juice, cilantro into the bowl and stir. Add salt and pepper to taste.
For the avocado cream, put avocado, lime juice and sour cream into a food processor and process until smooth.
Take your patty mixture out of the fridge. Heat a nonstick skillet with a little canola oil over medium heat. Using your hands, form the mixture into patties (about 3 inches wide) and cook in pan until lightly browned and firm, flipping halfway through (I cooked about 4 at a time for about 3 minutes per side).