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–+ servings
Golden brown black bean patties on serving platter ready to serve for a healthy vegetarian dinner.

Easy Black Bean Patties

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 poople
Author: Nico Pallotta

  • 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 (110 grams) feta cheese crumbled
  • 4 tablespoons (30 grams) flour
  • ¾ teaspoon salt or to taste + black pepper or red pepper flakes
  • 2 tablespoons olive oil for cooking

  • 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.
    Step 1 Mashing sweet potato and black beans together in a large bowl for fritter mixture.
  • 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.
    Step 2 Mixing black bean patty ingredients with spatula until combined and thick.
  • 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.
    Step 3 Shaping and cooking black bean fritters in nonstick skillet until golden and crisp.
  • Serve: Enjoy warm with a dollop of Greek yogurt, avocado, or your favorite dipping sauce.
    Step 4 Serving warm black bean patties with Greek yogurt and lemon for a balanced meal.
Substitutions
  • 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.
 
Tips
  • 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.
 
Storage
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
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