Cuban Black Bean Patties
"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."
photo by kvalenzuela
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.18 ml rinsed drained canned black beans
- 4.92 ml minced garlic
- 2.46 ml ground cumin
- 0.61 ml salt
- 2.46 ml dried cilantro
- 1 large egg white
- 118.29 ml shredded monterey jack cheese or 118.29 ml jalapeno jack cheese
- 59.14 ml chopped red onion
- 78.78 ml cornmeal
- cooking spray
-
Optional
- cayenne powder, to taste
directions
- Set aside 1/2 cup of the beans.
- Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
- Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
- Add bean puree to slightly mashed beans in a bowl, and stir until combined.
- Add cheese and onion, combine well.
- Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
- Place cornmeal on a plate or in a shallow dish.
- Dredge each patty in cornmeal until thoroughly but thinly covered.
- Heat a non-stick pan over medium heat. Coat with cooking spray.
- Add patties and cook for approximately 4 minutes on each side or until browned.
- Carefully move onto plates with a spatula.
- Serve hot, with sour cream and rice.
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Reviews
-
This was a great simple dinner. We had it with lime rice and whole wheat tortillas. My husband Loved it. -
This was a great recipe! Easy to make and the patties did stick together. I served it with Spanish Rice, sour cream and salsa. -
Wow full of flavor! Easy meal to put together. I made mine using some evoo to fry. Paired it with a side salad and sour cream and salsa. Will be making again! Thanks -
This was really delicious! The only problem was that it didn't really stick together into patties, but once I rolled the tortillas closed it didn't matter anyway. I think I didn't drain the beans enough. I served this on tortillas with a dressing I made out of non-fat yogurt, light mayo, and a little taco seasoning from a package. The sauce was perfect with the beans! Thanks for posting! -
LOVE IT! I'm making it for a second time right now. This will be a regular on my menu. I ate mine with salsa and sour cream.
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
