Black Bean Patties with Corn Relish and Avocado Cream Sauce - Easy Recipes for Family Time - Seeded At The Table (2024)

5 from 1 vote

For the Black Bean Patties

• 2 (14.5 oz) cans black beans, drained and rinsed, divided
• 2 roasted red bell peppers from a jar , divided
• 2 eggs
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 cloves garlic
• ½ chipotle in adobo sauce , chopped
• 1 red onion , finely diced
• ½ to ⅔ cup cornmeal , breadcrumbs, or Panko (I use Panko)
• Salt and pepper , to taste
• Canola oil

For the Avocado Cream Sauce

• 1 avocado , pitted and cut into a few pieces
• ½ cup sour cream (you can use light)
• Juice of 1 lime
• Salt and pepper , to taste

For the Corn Relish

• 2 teaspoons canola oil
• 2 cups corn
• 1 clove garlic , minced or pressed
• 1 jalapeno , minced
• 1 medium tomato , seeded and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro or parsley
• Salt and pepper , to taste

• In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse to combine. Add the additional can of beans and the other roasted red pepper, then pulse a few more times until combined, but not completely smooth.

• Pour the black bean mixture into a large bowl and season with salt and pepper. Stir in ½ cup cornmeal or bread crumbs. Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands. Cover with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, clean out the food processor in order to prepare the avocado cream sauce.

• To make the avocado cream sauce, puree all of the ingredients until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.

• Remove the black bean mixture from the fridge and shape into 3-inch patties, about 3 ½ ounces each. Heat canola oil in a large non-stick skillet. Cook the patties, in batches, over medium heat for 5-7 minutes, flipping once. (I used my 12-inch cast iron skillet and cooked five at a time.) Transfer to a plate and cover with a towel to keep warm; set aside.

• To make the corn-relish, heat the canola oil in the same skillet. Add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from the heat and stir in the rest of the ingredients.

• To serve, top the cooked patties with the corn-relish and avocado cream sauce. Serve immediately.

• Freezing Instructions: Line a baking sheet or plate with parchment paper. Freeze the uncooked patties in a single layer on the baking sheet for 1 hour. Transfer to a freezer bag and store up to 2 months. When ready to cook, thaw the patties in the fridge the morning you plan to serve them for dinner (if serving for lunch, thaw them overnight) then proceed with the instructions for cooking them. I have also frozen the avocado cream sauce and corn relish in freezer bags with no problems. Just quickly warm the avocado cream sauce in the microwave and cook the corn relish in the skillet just before serving.

• Source: Barely adapted from Sunny Side Up in San Diego, originally from Elly Says Opa!