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Crispy Black Bean Patties with Avocado Spinach Salad & Lime Aioli
2 Serving Dinner

Crispy Black Bean Patties

with Avocado Spinach Salad & Lime Aioli

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
650
FAT
29g
CARBOHYDRATES
69g
PROTEIN
27g

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INGREDIENTS

  1. 13.4 oz black beans
  2. 1 garlic clove
  3. 1 onion
  4. 1 cucumber
  5. 4 oz grape tomatoes
  6. 1 lime
  7. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  8. ½ cup garbanzo bean flour
  9. 2 tsp zhoug seasoning
  10. 4 oz baby spinach
  11. 1 avocado
  12. 2 tsp olive oil*
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
650
FAT
29g
CARBOHYDRATES
69g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Drain and rinse the black beans. Peel and mince the garlic. Peel and finely dice just ½ cup onion. Dice the cucumber. Halve the grape tomatoes. Zest, halve, and juice the lime. TIP: Save the remaining onion for your own use.

2
Make the aioli

Add just ¼ tsp minced garlic, just ½ tsp lime zest, just 2 tsp lime juice, Vegenaise, and a pinch of salt to a small bowl and mix the lime aioli.

3
Make the black bean patties

Add black beans, remaining minced garlic, diced onion, garbanzo bean flour, zhoug seasoning, and ½ tsp salt to a large bowl. Mix with your hands, crushing the beans, until dough is sticky and uniform. Form dough into 6 patties, each about 2 inches wide. TIP: You can use a food processor for this step if you’d prefer.

4
Cook the patties

Heat 2 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add black bean patties and cook until crisp and heated through, 3 to 5 minutes per side. TIP: Add more oil as necessary to crisp the patties.

5
Serve

Add baby spinach, remaining lime juice, 2 tsp olive oil, and a pinch of salt and pepper to a large bowl, and toss. Halve the avocado, remove the pit, and thinly slice the flesh. Divide spinach salad between bowls and top with black bean patties, diced cucumber, halved grape tomatoes, and sliced avocado. Drizzle with lime aioli. Bon appétit!

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