Using the same base ingredients and adding different flavors you can make all kinds of different patties to suit your tastebuds! Check out the video below to see how easy it is to make 3 of my favorite bean patties. Or click the below links to jump to each recipe.
“Meatloaf” Bean Patties
Ingredients
- 15 ounce can tri-beans blend (kidney, pinto, black beans mix), drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 1⁄2 of a 15 ounce can low sodium or no salt added tomato sauce, or one 8 ounce can
- 1 cup cooked rice and sorghum blend (or substitute with any cooked whole grain)
- 1 cup rolled oats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1⁄2 teaspoon black pepper
- 2 tablespoons dry onion flakes or minced onions
- 1 flax egg (1 tablespoon ground flax mixed with 2 tablespoons water)
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Add rinsed beans to a large mixing bowl and mash well.
- Add remaining ingredients and stir until well combined.
- Using an ice cream scoop, measuring cup, or your hands, scoop mixture onto silicone- or parchment-lined baking sheet and form 10 to 12 patties.
- Bake for about 20 minutes. Bottoms of patties should be getting dry.
- Gently flip patties and bake another 15 to 20 minutes or until both sides are dry and crispy.
BBQ Sweet Potato Bean Patties
Ingredients
- 1 can tri-blend beans, drained and rinsed
- 1 cup mashed jersey sweet potato
- 1 cup cooked rice and sorghum blend (or substitute with any cooked whole grain)
- 1 cup rolled oats
- 1 tablespoon ground flaxseed
- 2 to 3 tablespoons BBQ sauce
- garlic powder to taste
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Add rinsed beans to a large mixing bowl and mash well. It’s ok if there are still some pieces of beans.
- Add remaining ingredients and stir until well combined.
- Using an ice cream scoop, measuring cup, or your hands, scoop mixture onto silicone- or parchment-lined baking sheet and form 10 to 12 patties.
- Bake for 20 minutes then carefully flip the patties and bake another 15 to 20 minutes until crispy on both sides.
Curry Chickpea Patties
Ingredients
- 1½ cup cooked chickpeas (or one can drained and rinsed)
- 1 cup cooked rice and sorghum blend (or substitute with any cooked whole grain)
- 1 cup mashed sweet potato
- 2 tablespoons ground flaxseed
- 1 cup rolled oats
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon curry powder
- ¼ teaspoon black pepper
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Add the chickpeas to a mixing bowl and roughly mash with a fork or potato masher. You’ll break up some of the chickpeas, but still leave some larger pieces to create a varied texture rather than a completely smooth texture.
- Add the remaining ingredients and mix until well combined. The mixture will be pretty sticky, but if you’d like you can add more oats as needed. This is optional, but for best results, you can also let this mixture set in the fridge for about 30 minutes.
- Using an ice cream scoop, measuring cup, or your hands, scoop mixture onto silicone- or parchment-lined baking sheet and form 10 to 12 patties.
- Bake for 15-20 minutes, carefully flip the patties (they will be fragile at this point), then bake another 10-15 minutes. Patties will be nicely golden brown and crispy on the outside and creamy on the inside.
- It’s best to allow the patties to cool for at least 10 minutes and then enjoy the patties by themselves, on a bun or toast, or in a pita pocket. These would be great served with a silken-tofu “mayo” or your favorite vegan condiment.
Rice and Sorghum Blend
Ingredients
- 1 cup sorghum
- 1 cup short grain brown rice
- 5 cups vegetable broth or water
Directions
- Rinse your grains well and add to a 6-quart Instant Pot liner with the liquid. Stir everything and secure the lid.
- Pressure cook on high for 27 to 30 minutes. It will take about 10-15 minutes to come up to pressure.
- After the cook time is complete you can do either a quick release or a natural release. You can drain any excess liquid, or for these patties, it’s ok to leave it and let the grains simply soak it up. The sticky or mushy grains will help to hold the patties together.
- Use in the bean patty recipes above or serve alongside soups, stews, or stir fry. You can also portion it out into freezer safe containers to keep on hand in the freezer.
If you like these patties you might also try my lentil patties!
