a great salsa has the ability to kick a dish up a few notches & that’s exactly the premise of this week’s food matters project recipe. with a simple fruit {or vegetable}-herb-acid combination, you’ll easily have an endless variety of salsas at your fingertips.
we took this week”s original salsa recipe & swapped out the tomatoes for corn. we added just a few splashes of jalapeño white balsamic vinegar {a regular white balsamic or white wine vinegar would do the trick, too} to make up for the lost tomato juices & give it just a bit more acidity, without being overly citrusy.
the corn was a welcome addition to these black bean patties. we enjoyed them as pictured above, with heaping scoops of corn salsa & a drizzle of avocado cream, but i can imagine that they would be equally as delicious with a slice of pepperjack cheese on a burger bun.
BLACK BEAN PATTIES
makes 12-16 patties
2 15oz cans black beans, drained & rinsed, divided
2 roasted red bell peppers, finely chopped & divided
2 eggs
1 teaspoon dried oregano
1 teaspoon cumin
1 chipotle in adobo, minced
1 medium onion, diced
1/2-2/3 cup panko breadcrumbs, plus more, if necessary
salt & freshly ground pepper, to taste
vegetable oil, for cooking
CORN SALSA
makes about 2 cups
2 cups roasted or grilled corn
1/2 large white onion, chopped
1 teaspoon garlic, minced
1 jalapeño, seeded & minced
1/2 cup fresh cilantro, chopped
2 tablespoons lime juice
a few splashes white balsamic or white wine vinegar
salt & freshly ground pepper, to taste
AVOCADO CREAM
makes about 1 cup
1 avocado, pitted & roughly chopped
1/4 cup sour cream (low fat is fine)
1/4 cup greek yogurt (low fat or fat free is fine)
1 lime, juiced
salt & freshly ground pepper, to taste
place half of the black beans in the bowl of a food processor with 1 of the roasted red peppers, the eggs, oregano, cumin & chipotle. pulse until smooth.
in a large bowl, roughly mash the rest of the beans. fold in the remaining roasted red peppers, onion & pureed bean mixture. season with salt & pepper. mix in the panko, a little at a time, until the mixture firms up. chill for at least 30 minutes.
while the patty mixture is chilling, put together the corn salsa. combine all the ingredients in a medium bowl, season with salt & pepper to taste & set aside until the patties are ready.
also while the patty mixture chills, make the avocado cream. combine all the ingredients in the bowl of a food processor & blend until smooth.
after 30 minutes, form the bean mixture into patties about 3-3 1/2 inches in diameter.
heat a few tablespoons of vegetable oil in a large skillet over medium heat. add the patties, being careful not to overcrowd the pan, & cook for 3-4 minutes on each side, until they are brown & have completely firmed up. serve with corn salsa & avocado cream.
black bean patties & avocado cream adapted from annie’s eats. corn salsa recipe from the food matters cookbook. visit BIG EATS…tiny kitchen for the original recipe & as always head over to the food matters project to see the endless variations on this week’s choice!
PLEASE.
Quit your day job and become my personal chef.
Thanks.
Lovin the looks of your salsa and eyeing those black bean cakes. They seem so perfect together!
I’m drooling, seriously. This looks like an amazing meal!