Black Bean Patties with Corn Relish & Avocado Cream

Mexican, Vegetables

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I first started making these black bean patties in the summer.  I have off all summer so I always have more time to experiment with food and cook.  The only problem with cooking in the summer is it gets so hot in our house when I cook so I’m always trying to find dinners that don’t go in the oven or have components that I can make early in the morning then serve at dinner time.

Black Bean Patties with Avocado Cream Sauce

These black bean patties are perfect.  I made the corn relish and the avocado cream first thing in the morning and put them in the refrigerator.  Then the patties were quick to make and then they get pan fried so there is no need to turn on the oven.  It’s a light meal that’s perfect for summer.  In addition to the amazing flavor combination, this dish is beautiful as well.  I will definitely be serving these at our next cookout.

Black Bean Patties with Corn Relish & Avocado Cream  (adapted from Elly Says Opa!)

For the patties:
2 (15 oz.) cans black beans, drained and rinsed, divided
2 roasted red bell peppers, divided
1 egg
1 t. oregano
1 t. cumin
2 garlic cloves, minced
1/4 t. red pepper
1/2 onion, finely diced
2/3 c. breadcrumbs
1 t. salt
1 t. black pepper
Olive oil

For the corn relish:
2 t. vegetable oil
2 c. roasted corn
3 garlic cloves, minced
1 jalapeno, minced
1 tomato, seeded and diced
1 T. lime juice
2 T. chopped  parsley
1 t. salt
1/2 t. black pepper
1/4 t. red pepper

For the avocado cream:
1 avocado, pitted and cut into pieces
1/2 c. light sour cream
1 T. lime juice
2 garlic cloves, minced
1/2 t. cumin
1/2 t. salt
1/2 t. black pepper

Grilled Corn Relish
1.  Place 1 can of black beans, 1 chopped roasted red pepper, egg, oregano, cumin, garlic, and red pepper in a food processor. Pulse until almost smooth.
2.  Dice the remaining red pepper. In a bowl, lightly mash the remaining can of black beans.  Add the diced red pepper, onion, and the mixture from the food processor to the black beans. Sprinkle with salt and pepper.
3.  Stir in the breadcrumbs a few tablespoons at a time until the mixture becomes firm enough to roll into a ball. Place the mixture in the fridge for 30 minutes.
4.  After refrigerating, remove the black bean mixture from the refrigerator and form into patties.  Heat a large skillet with a few teaspoons of olive oil over medium heat.
Black Bean Patties
5.  Add the patties in batches and cook until done, flipping halfway through (about 6-8 minutes).  Serve with the corn relish and avocado cream.
6.  To make the corn relish heat a pan over medium-high heat and add the vegetable oil. Stir in the corn and heat for 2-3 minutes before stirring. Continue to saute until lightly browned.
Avocado Cream Sauce
7.  Stir in the garlic and jalapeno and heat for 1 minute.  Remove from heat and place the mixture in a bowl. Add in the tomato, lime juice, parsley, and salt, and peppers.  Refrigerate until ready to use.
8.  To make the avocado cream place all the ingredients in a food processor and blend until smooth.  Place the mixture in the refrigerator until ready to use.
9.  To plate the meal place two black bean patties on a plate.  Pile corn relish on the side.  Put the avocado cream in a zip top bag and pipe on top of the black bean patties.
Black bean patties with Avocado Cream and Fresh Corn Relish

 

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