Black Bean and Mushroom Veggie Patties recipe


  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • ¼ cups Grated Carrot
  • ¼ cups Finely Chopped Button Mushrooms
  • ¼ cups Finely Chopped Baby Spinach
  • 2 Tablespoons Minced Yellow Onion
  • 2 teaspoons Minced Garlic
  • 1 Egg
  • 2 teaspoons Sriracha Hot Chili Sauce
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Plain Bread Crumbs
  • 2 Tablespoons Vegetable Oil, For Cooking

Cooking Instructions

In a large mixing bowl, use the back of a wooden spoon to completely mash all of the black beans.

Add the remaining vegetables, garlic, egg, chili sauce, salt and pepper. Use your hands to thoroughly combine.

Add half of the breadcrumbs. Work the mixture together. Add remaining breadcrumbs and combine completely.

Flatten the mixture out in the bottom of the bowl. Use your hands or a spoon to divide the mixture into 6 even parts.

Heat 1 tablespoon of oil in a large skillet over medium heat. While the oil comes to temperature, use your hands to form 6 patties, each 1/2-inch thick. If you go any thinner, they will fall apart. Trust me!

Place 3 patties at a time into the skillet. Allow to cook for 7 minutes on the first side. Carefully flip and cook for another 3-4 minutes on side 2.

Remove them from the skillet to a plate to cool slightly. Repeat the process to cook the remaining patties.

Serve atop a bed of greens, as a sandwich, or inside a wrap. No matter how you choose to enjoy them, they are divine!

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