Black Bean and Brown Rice Patties
with sauteed chard and Sriracha mayo
Smarts: If you always have some frozen cooked rice on hand and canned beans, you are never far away from an easy pantry-friendly dinner.
- Green onions (white parts) - 2 stalks, chopped
- Chard - 1 bunch, leaves torn, stems chopped into 1/2" pieces ((If you really love chard, go for 2 bunches))
- Cooking oil - 1 Tbsp
- Lemon - 1/2, juice of
- Green onions (green parts) - 2 stalks, chopped
- Black beans (14 oz / 397 g can) - 1 can, rinsed and drained ((~2 cups))
- Leftover brown rice - 2 cups
- Corn kernels - 1/2 cup
- Tomato paste - 2 Tbsp
- Cumin - 1/2 Tbsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Cooking oil - 2 Tbsp
- Garlic - 1 clove, minced
- Mayo - 1/2 cup
- Lemon juice - 1 tsp
- Sriracha - to taste ((~1 tsp is a good heat level))
- Green onions / Garlic / Chard - Prep as directed. Make sure to keep white and green parts of green onions separated. (Can be done up to 3 days ahead)
- Black beans - Rinse and drain.
- Make patties - Mash black beans in a mixing bowl with a fork (or a potato masher). Add in green parts of green onions, rice, corn kernels, tomato paste, cumin, paprika, and salt. Mix everything together with your hands. Form into 3" (7.5 cm) wide and 3/4" (1.9 cm) thick patties. If not making right away, cover in plastic wrap. (Can be done up to 2 days ahead)
- Make Sriracha mayo - Mix together minced garlic, mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)
- Preheat oven to 375F (191C) degrees. (If you prefer to grill instead of heating up the oven, you can brush patties with oil and grill over direct high heat for ~3 minutes on each side and then cook on lower heat for another 6 to 8 minutes with the cover closed.)
- Situate a sheet pan next to stovetop. Heat a non-stick pan over medium-high heat and add oil. Once oil is hot, place patties into pan and sear on both sides for 2 to 3 minutes each, until a golden crust is formed. Transfer patties onto sheet pan as they finish searing. Bake in the oven for 12 to 15 minutes.
- While patties are baking, saute chard. You can use the same pan and just wipe clean with a paper towel. Return pan to medium-high heat and add oil. Once oil is hot, add white parts of green onions and chard stems. Saute until softened, ~3 minutes. Next add in chard leaves, as much as can fit into the pan. Add more as leaves wilt. Finish with lemon juice and season to taste.
- Enjoy patties on top of chard, topped with Sriracha mayo.
I have been searching for more vegetarian recipes that we enjoy, and I'm adding this one to the list! I did not include the corn or sriacha and it was still delicious! We made steamed broccoli as a side. Also, did not have any trouble with the patties sticking together!0 Helpful
Used 2-3 times the spices and added some onion powder, and used way more sriracha than mayo. Made sure to sear the patties well. This was great! Added minced garlic to chard; the chard wasn't that special but complemented the meal nicely.0 Helpful
Really flavorful and great texture. One of my favorite vegetarian dishes I've ever had. YUM!0 Helpful
these patties fell apart :(0 Helpful
The black bean patties exceeded our expectations! They stayed together okay when made as directed, but wouldn't hold up if eaten as a burger. Delicious with the sriracha mayo. The chard was a little bland, could have used some garlic or maybe more onion.0 Helpful
The flavors were delicious however the patties were pretty crumbly. It was more of a tasty black bean mash than anything.0 Helpful