Ingredients
- 1 red bell pepper, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 green onions, finely chopped
- 1/2 cup frozen corn kernels, thawed
- 4 large garlic cloves, minced (can use more)
- Olive oil, as needed
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne (or adjust to taste, or can use hot sauce)
- 1 teaspoon seasoned salt, or to taste
- 1/2 teaspoon fresh ground black pepper (can use more)
- 1 cup dry breadcrumbs, divided
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 large egg, lightly beaten
How to Make
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Step 1: Heat oil in a skillet over medium-high heat; add in the first 5 ingredients oil in a large nonstick skillet over medium-high heat 5 minutes or until tender; cool slightly.
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Step 2: In a large bowl mash 1-1/2 cups black beans, then stir in remaining black beans (do not mash the remaining addition of black beans) and 1/2 cup dry breadcrumbs.
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Step 3: Add in red bell pepper mixture, then all remaining ingredients; stir until well blended.
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Step 4: Shape black bean mixture into 6 patties.
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Step 5: Place patties on a wax paper-lined baking sheet; cover and chill at least 6 hours or longer.
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Step 6: Lightly dredge chilled patties in remaining dry breadcrumbs.
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Step 7: Cook patties a few at a time in a large nonstick skillet over medium heat about 5 minutes on each side or until brown (use enough oil to coat the bottom of the skillet).
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Step 8: Remove patties from skillet, then repeat procedure with remaining patties adding in more oil if needed to the skillet.
We hope you enjoy this recipe!
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