These flavorful black bean and corn patties are a delightful vegetarian option, perfect for a quick and satisfying meal.
Drain and rinse the black beans, then place them in a large bowl.
Draining the beans well prevents the mixture from becoming too wet.
Heat a frying pan over medium heat and add a bit of oil.
Using a non-stick pan can help reduce the amount of oil needed.
Sauté the chopped onion, minced garlic, and corn with the cumin until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the green chili sauce to the pan and cook for another minute.
Adjust the amount of chili sauce to your spice preference.
Transfer the sautéed mixture to the bowl with the beans and let it cool slightly.
Cooling the mixture makes it easier to handle when mashing.
Mash the mixture with a stick blender, leaving some texture.
A potato masher can also be used if a stick blender is unavailable.
Mix in the salsa, chili powder, flour, and breadcrumbs until well combined.
If the mixture feels too wet, add a bit more breadcrumbs.
Form the mixture into four equal patties and place them on wax paper.
Using slightly damp hands can prevent the mixture from sticking.
Cook the patties in a frying pan over medium heat until browned on both sides.
Avoid overcrowding the pan to ensure even cooking.
Serve the patties on buns with your favorite toppings, such as lettuce, tomato, and avocado.
Toasting the buns adds a nice crunch and enhances the flavor.
Nutze unsere App für das beste Erlebnis
