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Four black bean patties on a plate with pineapple avocado salsa and chipotle crema.
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5 from 4 votes

Vegan Black Bean Patties

These Vegan Black Bean Patties are crispy on the outside, tender on the inside, packed with nutrients and texture, and are so flavorful! They make an easy meatless dinner that pairs beautifully with a variety of sides.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Burgers and Patties, Main Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 143kcal

Ingredients

Millet Black Bean Patties

  • ½ cup dry millet
  • 1 carrot peeled and shredded (about ½ cup)
  • ¼ cup shredded onion
  • 1 can (15 oz) black beans drained and rinsed
  • ½ cup frozen or fresh corn kernels
  • ¼ cup breadcrumbs gluten-free, if needed
  • ¼ cup fine yellow cornmeal or more breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 teaspoon tamari
  • 2-3 tablespoons neural oil grapeseed, canola, olive, etc.

Instructions

  • Cook the millet according to package directions. Fluff with a fork.
  • While the millet is cooking, shred the onion and carrot. Set aside.
  • Place the black beans in a large mixing bowl and smash with a potato masher or fork until no whole beans remain.
  • Add the cooked millet and all other ingredients to the mashed beans and mix well to combine.
  • Take about ⅓ cup of the mix and form it into a patty with your hands. Place on a plate and repeat with the remaining mixture.
  • Heat 1-2 tablespoons of oil in a pan on the stove over medium-high heat. Once hot, place 2 to 4 patties in the pan, spaced evenly (depending on pan size - do not over crowd the pan).
  • Cook 4 to 5 minutes on until browned crispy. Gently flip the patties over and cook on the second side until crispy on the outside and heated through, another 3 to 5 minutes. (Adjust heat as necessary while cooking....every stove is different. You want it hot enough to crisp up the outside, but not too hot that it burns before the patty is heated through.) Repeat with any remaining bean mixture.

Notes

~ Use canned beans to make these quick and easy. Be sure to drain and rinse the beans and then pat them dry before using.
~ The millet can be made in advance to save time, although it only takes 12 to 15 minutes. Or use leftover rice, quinoa, or couscous.
~ Mash the beans until no whole beans remain.
~ Shred the onions and carrots so they incorporate seamlessly. The patties won't stay together as well if you use diced veggies.
~ Combine the mixture using clean hands. It's the best way to incorporate everything well.
~ Keep mixing until the mixture holds together well when pressed with your fingers. If the mixture is too wet, add more breadcrumbs.
~ Be gentle when flipping the patties over in the skillet.

This recipe makes about 8 patties, depending on big you form them.

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 365mg | Potassium: 239mg | Fiber: 5g | Sugar: 1g