DIY your own plant-based burgers and skip the large amounts of salt often found in store-bought varieties with these tasty black bean patties. Pro tip: Make patties in bulk and freeze for a quick lunch or dinner at any time. 

 Serves: Makes 3-4 patties 



400g can black beans, rinsed and drained

Finely grate zest of 1 lime (reserve juice for yoghurt dressing)

2 tbsp coriander, roughly chopped

¼ onion, finely chopped

1 egg, lightly beaten

2 garlic cloves, minced

¼ cup rolled oats or quinoa flakes (gluten free) – changed from half

1 tsp paprika

2 garlic cloves, minced

1 tbsp extra virgin olive oil

Natural yoghurt 



1. Place black beans in a food processor and process until smooth. Transfer to a mixing bowl.

2. Add the zest, coriander, onion, egg, garlic, oats, garlic, paprika and mix until well. combined. Using a tablespoon measure form bean mixture into 3-4 patties, pressing down slightly to flatten. Refrigerate for 15-minutes to allow the patties to set.

3. Heat a large frypan over medium heat. Add the oil and cook patties for 3-4 minutes on each side or until lightly browned and cooked through. 

4. Once cooked, assemble the buns with desired toppings, such as natural yoghurt instead of mayonnaise, barbecue sauce and colourful salads. 


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