Summer Black Bean Patties (vegan! gf!)


Spring is here (maybe), and that means summer is around the corner (possibly) which IN TURN means it’s time to think about eating food outside. Barbecues and picnics are easy breezy for most people but can be stressful for vegans and vegetarians who never know if there will be something they can eat. Fear not! Here’s a very simple recipe that travels well and tastes delicious. With a little spice, a whole lot of substance, and a million different optionsĀ  for topping, these black bean patties will zap FOMO in the bud.

Summer Black Bean Patties


(serves 4)

1 (15 oz) can black beans

2/3 cup rice flour

1 tbs minced garlic

2 tbs fresh lime juice

1 tbs soy sauce

1 tbs sriracha

1 tbs olive oil (or oil of your choice)

1 tsp cumin

1 tsp coriander


1. Rinse and drain black beans.

2. In a large bowl combine all ingredients except rice flour. You can use a food processor/blender for this, but I enjoy the texture of hand-mixed.

3. Gradually add in rice flour.

4. Shape dough into four balls.

5. Heat oil on a skillet and press dough onto it, flattening it into a patty shape.

6. Grill about two minutes on each side, or until they are slightly browned.

7. Top with avocado, cilantro, salsa, or whatever your heart desires. Pictured are the black bean patties on top of fresh green papaya salad or tom sum, and garnished with a sprig of cilantro and some lime.

Happy grilling!