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Black Bean and Corn Patties (great for veggie burgers!)

-Makes 12 mini patties

My blackbean and corn patties are crunchy, delicious and packed with all things good - black beans,  chili, garlic, onions, cashews, corn and lots and lots of flavor. I love serving these by themselves with some creamy Tzatziki on the side or in small slider buns at parties. It’s everything a burger patty should be – satisfying, juicy, “meaty” and most importantly, it’s so darn tasty! Enjoy the recipe!

Image by Luisa Brimble
Ingredients for Black Bean and Corn Patties

  • 2 (15-ounce) cans black beans, rinsed and drained

  • 1/2 cup onion chopped

  • 2 bird's eye chilies, finely chopped - optional

  • 4 large cloves garlic, minced

  • 1/2 cup sweet corn kernels

  • 3/4 cup roasted cashews, roughly chopped

  • 1/2 cup finely crumbled feta or grated mature cheddar (replace with 1/4 cup nutritional yeast for vegan patties)

  • 1 whole egg, lightly whisked (replace with 1 tablespoon Psyllium husk mixed with 2 tablespoons warm water - mix well and set aside for 2 minutes before using)

  • 3/4 cup bread crumbs (replace with 1/4 cup corn starch for gluten-free patties)

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 cup cornstarch mixed with 1/2 cup water

  • 6-8 tablespoons coconut oil, for shallow-frying (use more coconut oil if you wish to deep-fry patties)

Recipes

1. Place rinsed black beans on a baking tray and bake at 180˚C for about 20 minutes until beans are mostly split open and the skins are slightly crunchy. Remove tray from the oven and let beans cool down. Once cool, place in a food processor and pulse until slightly coarse in texture.
2. Place beans in a large mixing bowl. Add garlic, chili, onion, corn, cashews, cheese (or nutritional yeast), egg (or psyllium husk mix), bread crumbs (or 1/4 cup cornstarch), salt and pepper. Mix well and set aside for about an hour for flavors to mingle.
3. Next, make flat patties as wide as your slider buns. I served them as appetizers with Tsaziki sauce. 
4. In a large flat frying pan, heat coconut oil on medium flame. Make cornstarch slurry by mixing 1/2 cup cornstarch with 1/2 cup water in a bowl. Dip each patty in cornstarch slurry and place in hot oil.
5. Cook patties for 4-5 minutes on each side until crispy-golden all over. Do be careful of corn popping and oil spluttering when frying patties. (If deep-frying patties, heat 1-inch oil in a  shallow frying pan and fry patties for 6-7 minutes until golden brown all over; flip occasionally)
6. Serve hot with a sauce of your choice (Tsaziki or Thai sweet chili sauce) or as a vegetarian burger patty with cheese, pickles, avocado and chipotle mayonnaise or chili jam.

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