When it comes to batch cooking, this is one of my go-to recipes. It is easy, simple and fast with mouthwatering results. It is also very flexible, in the sense that you can adjust the flavourings in terms of spices and herbs you put in. The below combo is my favourite as these patties can then be accompanied with various other toppings.
It is also flexible in terms of how to serve these patties. I have used this patty mixture to make burgers otherwise in smaller patty size to stuff into pita bread or wraps. I paired them with cheese and pickles, Mediterranean ingredients or Middle-Eastern flavourings. All worked out perfectly and were enjoyed and requested again! 🙂
What is great about these patties is that they can be made in bigger batches and frozen for future meals. I just warm them in a non-stick pan from for a couple of minutes directly from frozen. I find they are perfect for a quick mid-week meal.
The choice of beans is up to you, whatever is at hand. I have made these beans with black beans, cannellini beans and red haricot beans. Both dried beans and canned ones work well in these patties. Remember to soak and cook the beans in advance if you are using dried ones. With canned beans you have the advantage that they are ready to use so you do not need to plan ahead.
These bean patties are healthy, delicious and nutritious 🙂 Beans are a great source of fibre, protein and other vitamins. I am sure that they will be enjoyed by all!
[recipe title=”Easy Bean Patties” servings=”12 patties” time=”45mins” difficulty=”easy” image=”https://kitchenvoyage.com/wp-content/uploads/2020/11/bean_patties_baked_KV-scaled.jpg” description=”Healthy bean patties ideal for vegetarian burgers or to stuff in wraps”]
- 200g dried black beans*, soaked overnight
- 1 large onions
- 1 large carrot
- 3 garlic cloves
- 1/2 tsp chili flakes
- 1 tsp dried oregano
- 1 tbsp paprika powder
- 1 tsp ground coriander seeds
- 1 tbsp liquid smoke (optional)
- 1 large egg, lightly beaten
- 2-4 tbsp wholegrain flour*
- Sea salt & black pepper
- Burger buns
- Place the soaked beans in a pot of salted water and cook until soft and tender. When ready drain, very well and place them in a food processor until pulse a couple of times. Alternatively, use a potato masher. You want to leave the beans coarse for texture. Transfer the beans to a large mixing bowl.
- Preheat the oven to 180 degrees Celsius and prepare a baking sheet lined with silicone mat/baking paper.
- Finely chop the onion, grate the carrot and mince the garlic and add them to the beans.
- Add the remaining ingredients and mix well. The mixture should be sticky but not too wet. Add more chickpea flour as required to shape the burgers easily.
- Divide the mixture into 12 and form the patties. Place the patties on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes until golden brown.
- Serve with your favourite toppings and sides.
- Use your favourite kind of beans. Black beans, kidney beans, cannellini beans or haricot beans all work well. Both dried or canned beans work well.
- Use chickpea or oat flour instead of wholemeal flour for gluten free patties.