This recipe is my version of a Cooking Light recipe. I like to serve these over rice (preferably with something interesting in it, like cilantro) and some fresh mango or pineapple salsa. (Let me know if you want the recipes for these.) While especially suited to the vegetarian crowd, all my carnivores like these too. I always make a double batch and cook only the amount we need. They freeze beautifully and are great for a quick meal. Be warned, if you fry them unfrozen, as the original Cooking Light recipe instructs, you will have a pan full of delicious tasting refried beans with absolutely no semblance of a patty anywhere.
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup diced red onion
1 or 2 eggs, thoroughly whisked
some panko (Japanese bread crumbs) or dried bread crumbs
To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
Line a cookie sheet with waxed paper. Using an ice cream scoop (about ¼ cup size), place mounds of bean mixture onto waxed paper. Using a wet hand, gently press the mounds into patties. Place cookie sheet in freezer and allow patties to become hard, at least 30 minutes or up to several months. When ready to prepare, dip each frozen patty into egg, then cover in panko. Immediately place patties in a preheated nonstick skillet with a small amount of vegetable oil. When nicely browned, turn and cook other side. Patties can be kept warm in a 300° oven for 15 or 20 minutes.
Tip: When freezing the patties for extended storage don’t stack them or they will stick together.