These are really delicious, especially when served with sour cream or the homemade sauce included in this recipe! This recipe uses the Latin American black beans. You can make more by halving the amount of mixture per patty.
500g dried black turtle beans, drained
1 tablespoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon salt
half a bunch fresh coriander, chopped
2 tablespoons vegetable oil
For the Sauce
8 tablespoons low fat plain yoghurt
1 tablespoon reduced fat milk
1 pinch cayenne pepper
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Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer 1 hour, or until tender.
In an electric blender or food processor, process cooked black beans until smooth. Stir in cumin, chilli powder, salt and coriander and blend well. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
Place balls between sheets of greaseproof paper and press down on the paper to form rounds about the thickness of your finger.
Heat oil in a large frying pan. Fry 2 or 3 minutes per side.
In a bowl, combine yoghurt and milk with cayenne pepper to taste. Serve the sauce over the hot black bean patties.
I added one large egg and about 75g polenta. It made it easier to control the patties. I put them on a baking tray using parchment. I baked them on 180 for about 30 minutes they came out wonderful and I cut the fat. - 29 Sep 2008
This is delicious. I used tinned black beans and needed to add some breadcrumbs in order to roll into balls. I put them in a tortilla with some tomato and sour cream and had as a main. - 29 Sep 2008
Really tasty! I used tinned beans and they came out a little soft, but I'll definitely try again! - 29 Sep 2008