Black Bean Bulgur Patties with Cilantro and Lime

2013-02-06
BlackBeanBulgurPatties
  • Yield : 17 mini patties
  • Servings : 4
  • Prep Time : 7m
  • Cook Time : 18m
  • Ready In : 25m

This recipe proves that you can have a really delicious, low-fat meal with just a few simple ingredients. I came up with these patties after I had bought the most beautiful bunch of cilantro and had just cooked a fresh batch of black beans and was trying to decide how best to use them. These patties are absolutely delicious just the way they are, I didn’t spice them up too much because I wanted the fresh flavor of the black beans and cilantro to shine.

Ingredients

  • ½ cup uncooked Bulgur wheat
  • 1 cup Vegetable broth or water
  • 1 ½ cups cooked Black beans
  • ½ cup lightly packed Cilantro leaves, finely chopped
  • 3 Green onions, thinly sliced
  • 1 tbsp Lime juice
  • ½ tsp Cumin
  • ¾ tsp Sea salt, or to taste

 

 

Method

Step 1

In a small pan, bring the vegetable broth or water to a boil, add bulgur and lower the heat to medium. Simmer for about 10 minutes then drain in a fine mesh strainer. Drain very well, you may have to push the bulgur against the strainer to get every last drop of liquid!

Step 2

In a medium bowl, mash the black beans with a potato masher until no big chunks are left. Add remaining ingredients, including drained bulgur and mix well. Let mixture rest for 10 minutes, this allows it to firm up and makes it easier to handle.

Step 3

Place a medium skillet over medium heat and spray it with cooking spray. Using a 2 tbsp cookie scoop, drop the patties on the hot pan and flatten them to about ½ inch thickness with a spatula. Cook 4 or 5 at a time, until golden brown, about 1-2 minutes on each side, adding more cooking spray as needed. If the pan starts to smoke or the patties are cooking too fast, lower the heat to medium-low and proceed with the recipe. Serve on their own or in a tortilla with avocado and salsa!

Recipe Type:

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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Recipe Comments

  1. posted by Carol on February 7, 2013

    These look great. Do you think they will freeze well?

      Reply
    • posted by Roxane McNulty on February 7, 2013

      I have not tried freezing these specifically – I have frozen different types of patties with good results, so I don’t see why these wouldn’t freeze well also!

        Reply
  2. posted by Liz James on March 8, 2013

    I’m allergic to wheat, do you think I could use rice instead of the bulgur wheat?

      Reply
  3. posted by sarah bolante on March 20, 2013

    Can you substitute black eyed peas for black beans?

      Reply
  4. posted by Bernie on March 27, 2013

    When I made these tonight the patties fell apart and didn’t hold their shape. What can I do next time to make it more of a patty?

      Reply
    • posted by Roxane McNulty on March 28, 2013

      Hmm I have not had that problem before. All I can say is you have to mash the beans pretty well, and letting the mixture rest for 10 minutes before cooking is essential to them not falling apart. I hope it works out better for you next time!

        Reply
  5. posted by Buddha on May 16, 2013

    I’m allergic to wheat, rice, barley, rye, oats and gluten. What would be a good substitute for the wheat?

      Reply