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Cuban Black Bean Patties

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“This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together.”

Ingredients Nutrition


  1. Set aside 1/2 cup of the beans.
  2. Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
  3. Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
  4. Add bean puree to slightly mashed beans in a bowl, and stir until combined.
  5. Add cheese and onion, combine well.
  6. Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
  7. Place cornmeal on a plate or in a shallow dish.
  8. Dredge each patty in cornmeal until thoroughly but thinly covered.
  9. Heat a non-stick pan over medium heat. Coat with cooking spray.
  10. Add patties and cook for approximately 4 minutes on each side or until browned.
  11. Carefully move onto plates with a spatula.
  12. Serve hot, with sour cream and rice.

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