Crispy Black Bean Veggie Patties

Ingredients

• For Crispy Black Bean Veggie Patties
• 1 medium carrot, peeled
• 1 medium onion, peeled
• 1 inch ginger, peeled
• 3-4 garlic cloves, peeled
• 300 grams fresh spinach, divided
• 1/2 cup boiled corn
• 200 g firm tofu, pressed
• 400 grams canned black beans, rinsed and drained
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1.5 teaspoons red chili powder or smoked paprika
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/4 cup breadcrumbs
• 1/2 cup chickpea flour (besan)
• Topping
• 2–3 tablespoons sesame seeds
• For Cooking
• 2–3 tablespoons oil
• Creamy Avocado Dip
• 2 ripe avocados
• 2 garlic cloves
• 1 green chili or jalapeño
• A handful of parsley
• 1/2 cup thick yogurt (use plant-based yogurt for vegan version)
• 1 tablespoon lemon juice
• Salt to taste
• Freshly ground black pepper
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Instructions

1. 1

   --- Prepare the Vegetable Base ---

2. 2

   Roughly chop the carrot, onion, ginger, garlic, and spinach.

3. 3

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

4. 4

   --- Blend the Patties Mixture ---

5. 5

   Add the chopped carrot, onion, ginger, garlic, and half of the spinach to a food processor. Pulse a few times until the vegetables are finely chopped but still slightly chunky. Add the remaining spinach and boiled corn and pulse lightly so the mixture stays textured.

6. 6

   To add protein, press the tofu between kitchen tissues to remove moisture. Break the pressed tofu into chunks and add it to the food processor. Add the drained black beans and pulse until everything is combined but still slightly chunky. Do not blend into a smooth paste.

7. 7

   Season with cumin powder, coriander powder, red chili powder, salt, and black pepper. Also add breadcrumbs and chickpea flour. Pulse briefly until the mixture holds together but still has visible texture.

8. 8

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

9. 9

   --- Shape the Patties ---

10. 10

    Transfer the mixture to a bowl.

11. 11

    Take a portion of the mixture and press it firmly to form patties about ¾ inch thick.

12. 12

    Place them on a board and sprinkle sesame seeds on one side. Press lightly.

13. 13

    Flip and sprinkle sesame seeds on the other side.

14. 14

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

15. 15

    --- Cook the Patties ---

16. 16

    Heat a cast iron pan over medium heat. Lightly brush the pan with oil.

17. 17

    Place the patties in the pan and cook undisturbed for a few minutes until golden and crisp.

18. 18

    Brush the top with a little oil and flip carefully. Cook until both sides are golden and crispy.

19. 19

    Remove from the pan and let them rest for a couple of minutes.

20. 20

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

21. 21

    --- Make the Avocado Dip ---

22. 22

    Slice the avocado and remove the pits. Add the avocado, garlic, green chili or jalapeño, parsley, yogurt, lemon juice, salt, and black pepper to a blender.

23. 23

    Blend until smooth and creamy.

24. 24

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

25. 25

    --- Serve ---

26. 26

    Place the avocado dip in a bowl and arrange the crispy patties around it. Serve them as a snack with the dip.

27. 27

    Or use them to make veggie burgers with buns, lettuce, tomatoes, onions, cucumbers, and cheese if desired.

28. 28

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

29. 29

    --- ENJOY THIS RECIPE ---

30. 30

    ENJOY THIS RECIPE.