Black Bean Patties with Corn Relish and Avocado Cream Sauce

You don’t have to be a vegetarian or someone super-obsessed with healthy eating all the time to enjoy this (because we definitely are not!)- you only have to love a delicious meal, and these black bean patties certainly fit the bill. These may not look like anything special, because let’s face it, they are not the prettiest things ever, but the flavor is great. Don’t be tempted to skip out on the corn relish and the cream sauce, because they really add something to the dish! The best part about this meal is that it’s delicious, and also very healthy (which will help make up for the cupcakes, banana bread, and fruit tart that we posted in the last week! Sorry about that…). Frozen corn is fine to use, but fresh is just as good or better, so if you have access to it, use it!

P.S. If you think you don’t like black beans, well, you actually probably do. Just try this recipe and you will understand!

Black Bean Patties with Corn Relish and Avocado Cream Sauce

Recipe very slightly adapted from Annie’s Eats

Makes about 16 patties (enough for 6-8 people)


For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided (See side note on the bottom for directions on roasting)
2 large eggs
1 tsp. oregano                                                                                                                                                                                                                                                                            1 teaspoon cumin                                                                                                                                                                                                                                                                                                                            1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko  (plus more, as needed)                                                                                                                                                                                                 1 clove of garlic, minced
Salt and pepper to taste

For the corn relish
2 tsp. canola oil
2 cups corn kernels (thawed if frozen)
1 clove garlic, minced
1 jalapeño, seeded and minced
1 medium tomato, seeded and diced
Juice of 1 lime
2 tbsp. minced fresh cilantro
Salt and pepper, to taste

For the avocado cream sauce
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste


To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, garlic, and chipotle.  Process until smooth.  Finely chop the remaining bell pepper.  In a large bowl, lightly mash the remaining beans.  Stir in the bell pepper, onion, and smooth bean mixture.  Season to taste with salt and pepper.

Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up.  If it is too sticky, add more cornmeal or panko.  Chill the mixture for 30 minutes.

While the bean mixture is chilling, make the corn relish.  Heat the canola oil in a medium skillet over medium-high heat.  Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes.  Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute.  Transfer the mixture to a bowl.  Stir in the tomato, lime juice, and cilantro.  Season with salt and pepper to taste.

To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender.  Process until completely smooth.

Form the bean mixture into patties approximately 3½ inches in diameter.  Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.  Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce. Enjoy!

Side Note: To roast a red bell pepper, place it on a baking sheet lined with foil. Bake at 475˚ F until the skin is browned and blistered, about 15 minutes. Turn a few times during baking. Let cool. Before use, peel off the skin. If you rather not roast your own pepper (though it’s easy to do and cheaper then store bought), you can buy canned roasted red peppers at the supermarket. Rinse off any oil before chopping them for this recipe.

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