Black Bean Patties w/ Corn relish & Avocado cream sauce

By Nitaj3

Ingredients

• For the patties:
• 2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
• 2 roasted red bell peppers, divided*
• 2 large eggs
• 1 tsp. oregano
• 1 tsp. cumin
• 1 chipotle chile in adobo, minced
• 1 medium onion, finely diced
• 1/2-2/3 cup cornmeal or panko (plus more, as needed)
• Salt and pepper
• Canola or vegetable oil
• For the corn relish:
• 2 tsp. canola oil
• 2 cups corn kernels
• 1 clove garlic, minced
• 1 jalapeño, seeded and minced
• 1 medium tomato, seeded and diced
• Juice of 1 lime
• 2 tbsp. minced fresh cilantro
• Salt and pepper, to taste
• For the avocado cream sauce:
• 1 avocado, pitted and coarsely chopped
• 1/2 cup greek yogurt or light sour cream
• Juice of 1 lime
• Salt and pepper, to taste

Preparation

Step 1

Directions:


To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.



Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.



While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.



To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.



Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.