Vegan black bean burger patties

Vegan black bean burger patties with oats, red onion, garlic and smoked paprika – well spiced, filling and quick to make.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 210 kcal per serving
• Protein: 10 g
• Fat: 5 g
• Carbs: 28 g

Ingredients

• 1 tin of black beans
• 50 g oats
• 1 red onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 pinch of sea salt
• 1 tbsp soy sauce

Method

You’ll need: frying pan · blender · chopping board · knife · mixing bowl · sieve

1. Drain the black beans, rinse them and pat them very dry. Finely chop the red onion and garlic.
2. Roughly grind the oats in a blender and tip them into a bowl. Roughly mash the black beans, leaving some small pieces for texture.
3. Add the beans, red onion, garlic, soy sauce, cumin, smoked paprika and sea salt to the oats. Mix everything thoroughly until you have a mixture you can shape.
4. Divide the mixture into equal portions and shape into patties with slightly damp hands. Leave them to rest briefly so they firm up.
5. Heat the olive oil in a frying pan and fry the patties over a medium heat on both sides until golden brown and crisp on the outside.
6. Serve warm, for example in a burger bun or on a salad with fresh toppings.

Good to know

These patties are easy and really hearty. Golden brown outside, juicy inside, with plenty of bite and honest flavour.

Swaps

Black beans → kidney beans (similar fibre and protein content). Oats → gram flour (a little more protein for the same amount). Soy sauce → tamari (a gluten-free alternative with a similar savoury flavour). Olive oil → avocado oil (heat-stable and with monounsaturated fatty acids).

Allergens

Contains soya and, depending on the oats, possibly gluten; well suited to children if mildly seasoned and the texture suits them, and the ingredients are normal during pregnancy. Contains: gluten (oats).

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