Good afternoon everyone,
This is one version of “burger” that we make here. It’s a lot like a hashbrown or a latke. Of all the burgers we make, this is the most difficult to form into a patty. It really doesn’t want to stay together until it’s cooked. However, my son really likes the hashbrown characteristics of this dish, so we make it despite the extra effort. He’s worth it.
The last time I made these (for the video) we decided we would have to up the spice level just a little bit, to add more flavour without adding more salt to the dish. Also, we decided that to provide for better hold together, we would increase the amount of black beans just a little bit. The recipe below is adjusted to those changes.
Potato Veg Patties
2 cups cooked black beans, drained but not rinsed
1 finely grated carrot
1 cup onion, diced finely (whatever kind you like)
3 medium sized potatoes, finely grated
1 cup corn kernels, canned, drained well or frozen, thawed and drained well
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon chili powder
1 flax egg (1 tablespoon ground flax seed, 3 tablespoon very warm water, let sit for 5 minutes)
Good quality oil for frying
Mash the beans very well with a potato masher or fork. You essentially want a bean paste. Add all of the other ingredients to the bowl with the beans and mix well. Shape into 1 centimetre thick patties and fry over a medium heat for 2 1/2 – 3 minutes per side.
We freeze these after cooking as a quick lunch for our son. He simply reheats them from frozen in the toaster oven for about 4 – 5 minutes, adds his burger fixings and has a fast, tasty lunch. (When did kids become so busy that they barely have time to sit down and eat?) The patties will keep for several months in the freezer.
You can substitute some grated zucchini for half of the potato for a lighter, healthier patty. We have also used mashed potato and mashed sweet potato in place of the grated, raw potato with very good results (though the son unit still prefers the grated version better).
I have also substituted peas in place of the corn before with good results but I think the texture takes a bit of a hit with peas.
You can also add a little lemon juice to the grated potatoes to prevent them from turning brown as quickly as they do.
Peace and love,