Black Bean Patties and Bright Sunny Lime Olive Oil

It's the day before the AP US History exam, and I don't want to study. I planned on making dinner (originally smothered tempeh sandwiches), but decided it would probably be a better idea to make something that I'd made before.

I made Black Bean Patties with Pineapple Rice from the March issue of Cooking Light, and liked them, but thought the patties could use a bit more flavor and color and had been meaning to try them again.

Over the weekend, Michelle had given us some Stonehouse Persian Lime Olive Oil. I'd been wanting to try it, and thought instead of the pineapple rice, a simple salad of greens, pineapple, cucumber, and lime olive oil would be tasty. Mom loved it.

The patties also were tastier this time. The weather, nice enough to sit outside, made it all even better.


Black Bean Patties
adapted from Cooking Light March 2007
makes 4

15-oz can black beans, drained and rinsed
3-4 cloves garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Pepper Jack
1/4 cup chopped red onion
cornmeal, to dredge
1/4 cup greek yogurt


Place about 2/3 of the beans, garlic, cumin, and salt in a bowl. Partially mash the mixture together with a fork.
In a food processor, process remaining beans with egg white 30 seconds or until well mixed.
Add bean puree to mashed beans and stir until combined. Stir in onion and cheese. Divide into 4 equal portions (about 3 1/2 ounces each) and shape each into a 1/2-inch thick patty. Place cornmeal in a shallow dish and dredge both sides with cornmeal.

Heat nonstick pan over medium-high heat. Add patties, cook 5 minutes on each side or until lightly browned.
Top each patty with a dollop of yogurt and serve with a salad and tortilla chips.