Mexican Black Bean and Rice Patties Recipe
Crispy on the outside and soft inside, these black bean and rice patties are a plant-based alternative to traditional meat cutlets. In Mexico, similar mixes of beans and rice are called “comida corrida” – everyday food that can easily be turned into a new dish. The patties work great in a bun like a burger, in a tortilla, or simply served with a salad.
These patties turn a simple, budget-friendly mix of beans and rice into a flavorful, Mexican-inspired dish. They are high in plant protein and fiber, easy to adapt to different diets, and perfect both as a burger patty and as a main served with salad.
Chef's tips
Use well-drained beans and cooled rice so the mixture doesn’t become too wet. Don’t over-mash the beans – leaving some whole gives the patties a better texture. Chill the formed patties for 15–20 minutes before frying if you want them to hold their shape even better.
How to serve
Serve the patties in burger buns with lettuce, tomato, red onion, and your favorite sauce; tuck them into warm tortillas with salsa, guacamole, and shredded cabbage; or plate them with a fresh salad, lime wedges, and a spoonful of yogurt or sour cream.
Ingredients
- black beans - 240 g
- rice - 200 g
- onion - 0.5 pieces
- garlic - 2 cloves
- bell pepper - 0.5 pieces
- egg - 1 piece
- breadcrumbs - 4 tablespoons
- cumin ground - 1 teaspoon
- paprika - 0.5 teaspoons
- cilantro fresh, chopped - 2 tablespoons
- oil for frying - 3 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Drain the beans and rinse under running water. Let the cooked rice cool if it is still warm.
- Peel and finely chop the onion. Wash the bell pepper, remove the core and seeds, and dice it finely. Finely chop the garlic.
- Heat 1 tablespoon of oil in a small pan. Add the onion and sauté for 3–4 minutes, until softened. Add the bell pepper and cook for another 2–3 minutes. Add the garlic, cumin, and smoked paprika, and cook for 1 more minute, stirring.
- Put the beans into a large bowl and lightly mash them with a fork or potato masher – some of the beans can remain whole.
- Add the cooked rice, sautéed vegetables from the pan, egg, breadcrumbs, chopped cilantro, salt, and pepper to the bowl.
- Mix the mixture thoroughly with your hand or a spoon. If it is too loose and doesn’t hold its shape, add 1–2 more tablespoons of breadcrumbs and let it rest for 5 minutes.
- With wet hands, form flat patties about the size of your palm.
- Heat the remaining oil in a pan over medium heat. Fry the patties for 3–4 minutes on each side, until golden and crispy.
- Drain on paper towels and serve immediately with your favorite sauce and a salad.
Storage
Usmażone placki możesz zamrozić po całkowitym wystudzeniu. Podgrzewaj na suchej patelni lub w piekarniku, żeby odzyskały chrupkość.
