These hearty black bean corn patties are an easy lunch or vegetarian dinner to enjoy while still utilizing all of those canned beans! You can sub the black beans for chickpeas or kidney beans that you might have on hand instead as well. The warm spices and pop of sweetness from the corn makes this a comforting and flavorful dish!
- 1 small white onion
- 2 cloves minced garlic
- 1 jalapeño, minced
- Olive Oil, to sauté
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon lime, juice
- 1/ 2 cup flour, (I used whole-wheat but all-purpose or gluten-free will work)
- 1/ 2 cup breadcrumbs
- 1/ 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/ 4 teaspoon smoked paprika
- 1/ 2 tablespoon chili powder
- 1 tablespoon packed, chopped cilantro
Preheat the oven to 375°F. Line a baking sheet with tinfoil and set aside.
In a large skillet on medium heat, add 1 tablespoon of olive oil. Sauté the white onion, garlic and jalapeño in a little olive oil or veggie broth until translucent, about 10 minutes. Remove from heat.
Once the vegetables have cooked, add the black beans to a medium mixing bowl. Roughly mash beans, leaving some whole. Add the sautéed onion mixture, corn, vegan Worcestershire sauce, lime juice, flour, breadcrumbs, ground cumin, dried oregano, smoked paprika, chili powder, and cilantro to the bowl. Use hands to incorporate well. Add salt to taste. Use hand to form patties.
Add the patties to the lined baking tray and bake until golden brown, about 15 minutes, then flip and cook for an additional 10 minutes. Enjoy!