for extra tips
2 (14 ounce) cans black beans (or kidney beans), drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil¾ cup finely chopped bell pepper (½ of a pepper)1 /2 cup finely chopped spring onion ½ cup chopped spring onion3 garlic cloves, minced (about 1 Tablespoon)1 and ½ teaspoons ground cumin1 teaspoon chili powder½ teaspoon garlic powder¼ teaspoon smoked paprika½ cup bread crumbs ½ cup feta cheese (I used regular cheese)2 large eggs1 Tablespoon Worcestershire sauce2 Tablespoons ketchup, mayo, or BBQ saucepinch salt + pepper
1. Preheat oven to 160°C. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. 3. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.4. Form into patties–whatever size you want. I like to chill these in the fridge for at least 30 minutes before cooking.
To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To pan fry : Lightly cook in a flat pan till done
INFO & TIPS
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
I served it deconstructed here for easy toddler self feeding!
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Taskeen Jamal Karim
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