As I slowly come out of my Christmas cookie induced coma, I thought it would be nice to share a recipe that is savory, delicious, and way more nutritious than Christmas cookies!
It seems like everyday I add something new to my already long list of new recipes to try. Occasionally I come across a recipe that can not be kept at the back of the line. That’s exactly what happened when I saw these Black Bean Patties on Elly’s blog. She had me at black beans and sealed the deal with avocado cream sauce.
We really really loved these and the only reason I didn’t blog these right away is because I was so busy trying to get all of my Thanksgiving recipes up I forgot, then I moved right into Christmas cookies. I think it’s worked out nicely though, I could use a break from holiday food just as much you probably can. So even if you have to wait till the week after Christmas to make these, that’s fine. Just make them! It will be welcome change of pace from a lot of the heavy holiday food you’re undoubtedly consuming.
Black Bean Patties*
2 cans black beans, drained and rinsed, divided
2 roasted red bell peppers, divided
1 tsp oregano
1 tsp cumin
2 cloves garlic
1/2 chipotle in adobo, chopped
1 red onion, finely diced
1/2 – 2/3 cup cornmeal, breadcrumbs, or panko (I used cornmeal)
salt and pepper
2 tsp. canola oil
2 cups corn
1 clove garlic, minced
1 jalapeno, minced (I forgot to buy one, so I left it out this time)
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
Avocado Cream Sauce
1 avocado, pitted and cut into a few pieces
1/2 cup light sour cream
1 lime, juiced
salt and pepper to taste
*As is, this recipe makes a ton. It could easily be cut in half and still feed 2 or 3 people a good size dinner.
Add 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper to the bowl of a food processor. Process until combined and smooth. Add the finely diced onion and pulse to combine. Add the other can of black beans and roasted red pepper and give it a few 5-10 second pulses. You want it to be combined but not not completely smooth.
Transfer the black bean mixture to a medium bowl and season with salt and pepper. Stir in 1/2 cup corn meal/bread crumbs. Add more cornmeal/breadcrumbs as needed to form a firmer mixture that can be rolled into a ball between your hands. Place the mixture in the fridge and allow to chill for at least 30 minutes.
Remove the mixture from the fridge and shape into 3-inch patties.
Heat canola oil in a large non-stick skillet. Add the patties in batches and cook, flipping once, for 5-7 minutes.
To make corn-relish, heat canola oil in a medium skillet. Add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from heat and stir in the rest of the ingredients.
To make the avocado cream sauce, puree all of the ingredients until smooth.*
Top the cooked patties with the corn-relish and avocado cream sauce.
* If you don’t puree your ingredients, then please don’t try put them in a squeeze bottle. A clogged tip on the bottle and lots of squeezing can only end one way, a mess. I may have first hand experience with that.
Source: Elly Says Opa