Spicy Bean Patties
Submitted by crabbycakes
Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThese bean patties pack real heat and hold together surprisingly well thanks to a combination of mashed white kidney beans, cooked brown rice, and bread crumbs. The Mexican seasoning and ground red pepper bring the spice, while sauteed bell pepper, scallions, chili pepper, and garlic add layers of fresh flavor throughout.
Baking at high heat gives you a firm, slightly crispy exterior without deep frying. You flip them once halfway through, and a light brush of oil on each side helps them brown. They also work pan-fried in a nonstick skillet if you prefer a quicker cook with more crust.
The egg substitute binds everything without adding cholesterol, making these a solid option for anyone watching their intake. Serve them on a bun with sliced avocado and salsa, or alongside a simple salad for a lighter meal.
Kitchen Tips
- Mash the beans well but leave some chunks for texture. Completely smooth paste makes rubbery patties.
- Make sure your rice is fully cooled before mixing. Hot rice creates steam that makes the patties fall apart.
- Don’t skip sauteing the vegetables first. Raw peppers and onions release moisture during baking and can make patties soggy.
- Handle the patties gently when flipping. A wide, thin spatula works best.
Variations
- Use black beans instead of white kidney beans for a darker, earthier flavor.
- Add corn kernels to the mix for pops of sweetness.
- Top with pepper jack cheese during the last minute of baking for a melty finish.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Using a fork in medium mixing bowl mash beans; add rice, egg substitute, bread crumbs, Mexican seasoning, ground red pepper, and salt and stir thoroughly to combine, set aside.
Spray small nonstick skillet with nonstick cooking spray and heal; add bell pepper, scallions, chili pepper and garlic and cook over medium heat, stirring frequently until softened about 1 min.
Add to bean mixture and stir to combine. Shape bean mixture into 4 equal patties.
Spray nonstick baking sheet with nonstick cooking spray and arrange patties on baking sheet. If desired brush each patty with ¼ teaspoon oil and bake for 15 min.
Carefully turn each patty over and brush with ¼ teaspoon of oil and bake 5 min longer. These can also be heated in a nonstick skillet sprayed with nonstick cooking spray. Be careful not to overcook.
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