These easy black bean patties are a quick, high-protein meal packed with fiber, flavor, and wholesome ingredients — perfect for busy weeknights when you want something healthy, satisfying, and ready in 30 minutes.
For more easy patties, check out our chickpea sweet potato patties, mediterranean lentil patties, Greek zucchini patties, and easy chickpea fritters.
They are so good, Louise eats leftovers for breakfast!
These easy black bean patties are one of our favorite high-protein vegetarian fritters to make during busy weeks 🌱. They come together in just 30 minutes with simple, wholesome ingredients like black beans, sweet potato, feta, and spices you probably already have in your pantry.
Each bite is flavorful, hearty, and naturally nourishing, packed with plant-based protein and fiber to help you feel full and energized. These little fritters are also low in saturated fats and fit beautifully into a Mediterranean-style eating pattern — simple, balanced, and full of color.
Louise and I love serving them with a crisp salad or a side of yogurt dip for a light dinner or quick lunch 🥗. They’re also great for meal prep — just reheat and enjoy throughout the week!
Whether you call them black bean fritters, sweet potato and black bean patties, or your new favorite veggie snack 😋, they’re sure to become a regular on your table.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Black beans: the base of our plant-based dinner idea, adding protein and fiber. You can swap with pinto beans or lentils for a similar texture.
- Sweet potato: gives natural sweetness and helps the patties hold together. Substitute with mashed pumpkin, butternut squash, or even carrots for a twist.
- Onion: adds flavor depth and moisture. Try shallots, leeks, or green onions for a milder taste.
- Garlic: brings aroma and a savory kick. Garlic powder works if you’re short on fresh cloves.
- Cumin or taco seasoning: adds warmth and a touch of earthiness. Replace with coriander or curry powder for a new flavor profile.
- Smoked paprika or chipotle powder: for that smoky or spicy edge. Chili flakes or cayenne can add a similar heat.
- Egg: helps bind the black bean fritters together.
- Feta cheese: crumbled into the mix, it adds flavor and creaminess. You can substitute grated parmesan for a similar taste.
- Flour: all-purpose gives the best texture. Substitute whole wheat or oat flour for extra fiber.
- Olive oil: ideal for pan-frying and part of a Mediterranean vegetarian recipe. Avocado oil or sunflower oil also work well.
How to Make Black Bean Patties
Step 1 – Mash the Sweet Potato and Black Beans
Pierce the sweet potato a few times with a fork and microwave for 6–7 minutes until tender. Cut it open, scoop out the flesh (careful, it’s hot!), and add it to a large mixing bowl.
Mash it until smooth, then add the drained and rinsed black beans. Mash again, leaving some beans whole for texture — this gives your easy bean patties recipe a hearty base that’s full of flavor and fiber.
Step 2 – Mix Everything Together
Add the finely chopped onion, grated garlic, cumin, smoked paprika, egg, crumbled feta cheese, flour, salt, and pepper. Mix well until everything is combined and the mixture holds together. It should be thick but soft and a little sticky, easy to scoop, and ready to shape.
Step 3 – Shape and Cook
Heat the olive oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of the mixture for each patty and gently shape it with your hands — if it feels a bit sticky, lightly dust your hands with flour to make it easier to handle.
Cook for 3–4 minutes per side until golden and crisp. These high protein vegetarian fritters should be firm on the outside and soft inside.
Step 4 – Serve and Enjoy
Serve warm with a spoonful of Greek yogurt, avocado slices, or your favorite dipping sauce. They’re perfect for a quick, wholesome dinner or a satisfying snack any time of day.
Tips
- Mash well but keep some texture: For the best black bean fritters, mash most of the beans but leave a few whole — it gives the patties more bite and helps them stay moist.
- Adjust the consistency: If your mixture feels too soft, add a little extra flour. For a lighter texture, a tablespoon of oat flour works beautifully in this vegetarian fritter recipe.
- Season generously: Black beans and sweet potatoes love bold flavors, so don’t be shy with the cumin, smoked paprika, or chipotle powder.
- Use a nonstick skillet: It helps your sweet potato and black bean patties cook evenly with less oil and get that golden, crisp crust without sticking.
- Don’t overcrowd the pan: Cook in batches so each patty has enough room to brown properly.
- Make ahead and freeze: Let cooked patties cool, then freeze on a tray. Once solid, store them in a bag for easy meal prep.
- Reheat for a quick meal: Warm in a skillet, microwave, or air-fryer — perfect for a busy weeknight or packed lunch.
Frequently Asked Questions
Yes! You can simply leave the egg out and add a bit more flour or a couple of tablespoons of chickpea flour to help the mixture hold together. The texture will still be great — just make sure it’s thick enough to shape easily.
If the mixture feels too wet, add a little more flour and lightly dust your hands with it to prevent sticking. Let the mix rest for 15–20 minutes before shaping — this helps it firm up and hold together beautifully while cooking.
You can, but honestly, if you use a good-quality nonstick pan, you’ll only need about a tablespoon of olive oil, and the patties will taste so much better — crisp on the outside, tender inside, and ready in less time.
If you still prefer to bake them, spread the patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through for even browning.
For an even better no-fry option, air fry the patties at 375°F (190°C) for 10–12 minutes, flipping halfway. They’ll come out beautifully golden, crispy, and lighter than baked ones
Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet, microwave, air-fryer or oven — perfect for an easy weeknight vegetarian dinner.
Try a fresh salad, roasted vegetables, or a creamy yogurt dip. They’re also great with avocado or a spoonful of salsa for extra flavor.
More Black Bean Recipes
- Easy Black Bean Soup
- One-pot Black Bean Chili
- Black Bean Burger
- Black Bean Salad
- Dense Bean Salad
- Cowboy Caviar
- Black Bean Corn Salad
- Quinoa Salad with Black Beans
If you tried this black bean patties recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Easy Black Bean Patties
Ingredients
- 2 cans black beans 15 oz / 400 g each can — drained and rinsed
- 1 medium sweet potato about 9 oz / 250 g raw
- ½ onion finely chopped
- 1 clove garlic grated
- 1½ teaspoons smoked paprika or ½ teaspoon chipotle powder for spicy
- 1½ teaspoons cumin or taco seasoning
- 1 large egg
- ¾ cup feta cheese crumbled
- 4 tablespoons flour
- ¾ teaspoon salt or to taste + black pepper or red pepper flakes
- 2 tablespoons olive oil for cooking
Instructions
- Mash: Pierce 1 medium sweet potato a few times with a fork and microwave for 6–7 minutes until tender. Cut it open, scoop out the flesh (careful, it’s hot!), and add it to a large bowl.Add 2 cans black beans (drained and rinsed) and mash roughly with a potato masher — leave some beans whole for texture.
- Mix: Stir in ½ onion (finely chopped), 1 clove garlic (grated), 1½ teaspoons cumin, 1½ teaspoons smoked paprika, 1 large egg, ¾ cup feta cheese, 4 tablespoons flour, ¾ teaspoon salt, and pepper. Mix until everything is well combined and holds together.
- Shape & Cook: Heat the olive oil in a large nonstick skillet over medium heat.Scoop about 2 tablespoons of mixture for each fritter and shape into small patties with your hands — if it feels a bit sticky, lightly dust your hands with flour to make it easier to handle.Cook the patties for 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined plate and continue with the rest of the batch.
- Serve: Enjoy warm with a dollop of Greek yogurt, avocado, or your favorite dipping sauce.
Notes
- Black beans → pinto beans or lentils for a similar hearty texture.
- Sweet potato → mashed pumpkin, butternut squash, or carrots for a sweet, colorful twist.
- Onion → shallots, leeks, or green onions for a milder flavor.
- Garlic → garlic powder or minced shallot if you’re out of fresh cloves.
- Cumin or taco seasoning → coriander, curry powder, or chili powder for a different flavor note.
- Smoked paprika or chipotle powder → chili flakes or cayenne for a spicy kick.
- Egg → omit and add a little more flour or chickpea flour to help the patties hold together.
- Feta cheese → grated parmesan or crumbled goat cheese for a creamy, salty touch.
- Flour → whole wheat or oat flour for extra fiber and a rustic texture.
- Olive oil → avocado or sunflower oil for a neutral flavor and crisp result.
- Mash well but keep texture: Leave some beans whole for bite and moisture.
- Adjust consistency: Too soft? Add flour. For a lighter texture, use a spoon of oat flour.
- Season boldly: Black beans and sweet potatoes shine with plenty of cumin, paprika, or chipotle.
- Use a nonstick skillet: It keeps your sweet potato and black bean patties golden and crisp with minimal oil.
- Don’t overcrowd the pan: Cook in batches so each patty browns evenly.
- Make ahead and freeze: Cool, freeze on a tray, then store in a bag — perfect for vegetarian meal prep.
- Reheat easily: Warm in a skillet, microwave, or air fryer for a quick, nourishing meal.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Very tasty!
Just a few questions. What is the serving amount per person and how many patties does one batch make? Is each patty 363 calories @ 2 tbsp per patty to make?
Hi Barbara,
Thanks for clarifying. Nutrition is for 1 of 4 servings (not per patty). A batch usually makes about 8–10 patties.
We don’t calculate calories per single patty, and the nutrition is always an estimate. I hope this helps. Kindest,
Louise
Thank you Louise for your response and clarification.
My pleasure!! Have a great day, Barbara 🙂
Could I substitute the feta for cotija? For a similar texture and saltiness.
Hi Tev — yes, cotija should work.
I recommend to use the same amount, but as it’s a bit drier/saltier than feta, you can reduce the added salt. Also, if the mix feels crumbly, add 1–2 teaspoons of water to help it bind.
Happy cooking, Louise
I love this recipe with beans and getting kids to eat what they don’t know .It’s just great, Thanks
Bless all.
Just one word BEAUTIFUL
Thank you, Jacqueline!!! I’m so happy that you like them. Thanks for being here 🙂
would regular potato be good substitute as well? I see that your suggestion is pumpkin/squash I suppose for the sweet flavor but texture/function wise regular potato is gonna work too, right? sweet potatoes are mad expensive, it’s kind crazy
Hi Em, yes, regular potatoes work just fine. Use the same amount; cook until tender (microwave), mash, and proceed. It’s just a little less sweet than with sweet potato, as you were correctly pointing out 🙂
I hope this helps. Kindest,
Louise