Rinse the black beans thoroughly, drain well and pat dry if needed. This makes the mixture easier to shape later.
Chop the red onion and red pepper very finely. Roughly mash the black beans in a bowl so some texture remains.
Add the onion, pepper, oats, smoked paprika and cumin to the beans. Season with salt and pepper and mix everything thoroughly until you have a mixture you can shape.
With slightly damp hands, shape firm patties and press them together well. If the mixture is still soft, leave it to rest briefly so the oats can absorb liquid.
Heat a frying pan and fry the patties in a little olive oil. Only flip them once the underside is firm and browned, then fry the second side until golden brown.
Serve with salad, avocado, roasted veg or in a burger bun. A dip made with tahini or plant-based yoghurt goes well with them.
Good to know
These patties are uncomplicated, well spiced and nicely juicy. They're easy to make and still hold together really well. Just right when you want something quick and filling.
Swaps
Black beans → kidney beans (similar fibre and protein); oats → gram flour (more protein, binds well); red pepper → finely grated carrot (provides beta-carotene and a mild sweetness); olive oil → avocado oil (stands up to heat, mostly monounsaturated fat).
Allergens
Contains oats (gluten); usually fine for children if mildly seasoned and fried until soft. The ingredients are also common in pregnancy, as long as the beans are well cooked and handled hygienically.
