Budget Black Bean, Corn and Onion Patties with Creamy Cilantro Sauce

Instructions

1. 1

   1. In a large bowl, mash the cooked black beans with a fork until you have a coarse mixture, leaving some whole beans for texture.

2. 2

   2. Add the corn, chopped onion, 1 minced garlic clove, the egg, wheat flour, 1 teaspoon ground cumin, sweet paprika, 3/4 teaspoon salt, and black pepper. Mix well until a moist but shapeable dough forms.

3. 3

   3. Divide the mixture into 8 portions and shape medium patties with slightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the flour can absorb some moisture.

4. 4

   4. For the sauce, mix the plain yogurt, fresh cilantro, 1 grated or finely minced garlic clove, lime juice, the remaining 1/4 teaspoon ground cumin, and the rest of the salt in a small bowl. Add 1 tablespoon of water only if you want a looser texture.

5. 5

   5. Heat a large skillet over medium heat and add the vegetable oil. Cook the patties for 4 to 5 minutes per side, until golden and firm. Lower the heat if they brown too quickly.

6. 6

   6. If you prefer to finish them in the oven, preheat it to 200 °C / 400 °F and bake the skillet-browned patties for 8 minutes so they become a bit drier inside.

7. 7

   7. Serve the patties hot with the creamy cilantro sauce on top or on the side.

8. 8

   8. Store any leftovers refrigerated and reheat in a skillet over medium heat or in the oven at 180 °C / 350 °F for 8 to 10 minutes.