Black bean patties are a simple, filling vegetarian meal made with mashed black beans, shredded carrot, breadcrumbs, cheese, and a few warm spices. They develop a lightly crisp exterior while staying tender inside, making them useful for everything from a quick lunch to a meatless dinner.
The trick to good black bean patties is texture. The beans should be mashed but not completely smooth, the mixture should be firm enough to shape, and the patties should be cooked over moderate heat so they brown without drying out.
Black Bean Patties Recipe at a Glance
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course |
|---|---|---|---|---|---|
| 20 minutes | 10 minutes | 30 minutes | 6 servings | American | Main Course |
Ingredients
For the Patties
- 3 cups cooked black beans, about 2 cans, rinsed and well drained
- 2 large eggs, lightly beaten
- 2 cups finely shredded carrot
- 1 cup plain dry breadcrumbs
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Cooking
- 2 tablespoons olive oil, plus more if needed
For Serving
- Salsa
- Sour cream or plain Greek yogurt
- Sliced avocado
- Lime wedges
- Fresh cilantro, optional
How to Make Black Bean Patties
- Prepare the black beans. Rinse and drain the beans thoroughly. If they are very wet, spread them on a clean kitchen towel or paper towels for a few minutes. Transfer them to a large bowl and mash them with a fork or potato masher. Leave some small pieces intact rather than making a completely smooth puree.
- Combine the ingredients. Add the shredded carrot, beaten eggs, breadcrumbs, shredded cheese, chili powder, cumin, baking powder, and salt. Mix until everything is evenly combined and the mixture holds together when pressed.
- Let the mixture rest. Allow the mixture to sit for about 5 minutes. This gives the breadcrumbs time to absorb some of the moisture. If it still feels too wet to shape, mix in another tablespoon or two of breadcrumbs.
- Shape the patties. Divide the mixture into 6 equal portions. Press each portion firmly into a round patty about 1/2 inch thick. Try to keep all the patties approximately the same thickness so they cook at the same rate.
- Heat the skillet. Place a large nonstick or well-seasoned skillet over medium heat. Add the olive oil and let it heat for a minute or two. The oil should shimmer slightly but should not smoke.
- Cook the patties. Carefully place the patties in the skillet, leaving space between them. Cook for 4 to 5 minutes on the first side, or until the bottom is browned and firm. Carefully turn them and cook for another 4 to 5 minutes.
- Rest briefly. Transfer the cooked patties to a plate and let them rest for 2 to 3 minutes. This gives the centers a chance to firm up slightly before serving.
- Serve. Serve the patties warm with salsa, avocado, sour cream or Greek yogurt, and lime wedges. Fresh cilantro makes a nice finishing touch if you have it.
What You Can Do Better
- Keep the beans slightly chunky. Completely pureed beans can make the patties dense and soft. A little texture makes them easier to handle and more enjoyable to eat.
- Drain the beans properly. Excess liquid is one of the easiest ways to end up with patties that refuse to hold their shape.
- Use finely shredded carrot. Large pieces can make the patties difficult to bind together. Fine shreds distribute throughout the mixture more evenly.
- Use freshly grated Parmesan or cheese when appropriate. If you add Parmesan to the mixture or serve it alongside the patties, freshly grated cheese generally gives better flavor and melts more evenly than very dry packaged cheese.
- Do not make the patties too thick. A patty around 1/2 inch thick gives the outside enough time to brown while the center heats through.
- Do not move them around too much. Let the first side cook undisturbed until a crust develops. Repeated flipping can cause delicate patties to break apart.
- Use good-quality toppings. A fresh salsa, ripe avocado, and a squeeze of lime can make a noticeable difference because the patties themselves have a fairly hearty, earthy flavor.
- Control the heat. Medium heat is usually enough. If the outside is becoming dark before the patties are hot through, reduce the heat slightly.
- Avoid overcooking. Once the patties are browned and heated through, take them off the stove. Excessive cooking can make the center dry.
Baked Black Bean Patties Option
If you prefer to use less oil, the patties can be cooked mainly in the oven. Preheat the oven to 425°F (220°C) and lightly oil a baking sheet. Arrange the shaped patties in a single layer and lightly brush or spray their tops with olive oil.
Bake for 10 to 12 minutes, then carefully turn the patties. Continue baking for another 8 to 10 minutes, until they are firm and lightly browned. If you want a more pronounced crust, place them under the broiler for about 1 to 2 minutes at the end, watching closely.
What to Serve With Black Bean Patties
Black bean patties pair well with simple sides. Serve them with rice and salsa for a straightforward meal, or put them in burger buns with lettuce, tomato, avocado, and a little sauce. Garlic bread, roasted vegetables, coleslaw, or a simple green salad are also good choices.
Storage and Reheating
Cool leftover patties completely before storing them in an airtight container. Refrigerate for up to 4 days. If you need to stack them, place a piece of parchment paper between the patties to keep them from sticking together.
For the best texture, reheat the patties in a skillet over medium-low heat for several minutes on each side. An oven or air fryer also works well and helps bring back some of the crispness. The microwave is convenient, but it will leave the exterior softer.
To freeze them, allow cooked patties to cool completely and arrange them in a single layer on a tray. Freeze until firm, then transfer them to a freezer-safe container or bag. Separate individual patties with parchment paper. Reheat in a skillet, oven, or air fryer until hot throughout.
Also Read: One Pan Mushroom Chicken
Nutritional Information
Nutritional values are estimates and can vary depending on the brands of ingredients used, the amount of oil absorbed during cooking, and the final portion size.
| Nutrient | Per Serving |
|---|---|
| Calories | 245 kcal |
| Protein | 11 g |
| Carbohydrates | 32 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 62 mg |
| Sodium | 520 mg |
| Fiber | 8 g |
| Sugar | 4 g |
Frequently Asked Questions
Can I bake black bean patties instead of frying them?
Yes. Bake them at 425°F (220°C) for approximately 18 to 22 minutes, turning them halfway through. A small amount of oil on the baking sheet and on the patties helps them brown.
How do I keep the breading or outside of the patties crispy?
Do not make the mixture too wet, and avoid covering the cooked patties immediately after cooking because trapped steam softens the exterior. For leftovers, reheat them in a skillet, oven, or air fryer rather than the microwave.
Can I use chicken cutlets for this recipe?
No. This particular recipe is built around black beans and uses a different binding method from chicken cutlets. If you want a chicken-based patty, the ingredients and cooking method should be adjusted accordingly.
Can I prepare black bean patties ahead of time?
Yes. Shape the patties several hours in advance, cover them, and refrigerate until you are ready to cook. Chilling can actually make the mixture easier to handle.
What cheese works best?
Cheddar and Monterey Jack both work well. Pepper Jack is another option if you want extra heat. For a dairy-free version, you can use a suitable plant-based cheese or leave the cheese out and adjust the breadcrumbs if necessary.
Can I freeze black bean patties?
Yes. Cooked patties freeze well when wrapped properly. Cool them completely before freezing, separate them with parchment, and reheat them in a skillet, oven, or air fryer.
What temperature should black bean patties reach?
Because the main ingredients are already cooked, black bean patties do not have the same minimum internal temperature requirement as raw meat patties. Cook them until they are hot throughout and the center is firm. When eggs are used in the mixture, make sure the patties are fully cooked and there is no wet egg remaining in the center.
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