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–+ servings
Black Bean & Potato Breakfast Patties (Vegan, 30 Min)

Black Bean & Potato Breakfast Patties (Vegan, 30 Min)

Jennifer McDonald
This Easy Breakfast Burger is a surefire way to kick off your mornings. It's healthy, delicious, and so easy to prepare.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 patties
Calories 255 kcal

Equipment

  • Food processor
  • Baking sheet (large)
  • Parchment paper or silicone baking mat
  • Steamer basket or colander with lid
  • Mixing spatula

Ingredients
 
 

  • 1 can black beans 15 oz / 425g, drained and rinsed
  • ½ cup green pepper diced, 75g
  • 3 ½ cups potatoes steamed and diced, 525g
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 pinch salt to taste
  • 1 pinch ground black pepper to taste

Instructions
 

  • Add the black beans, diced potatoes, green pepper, garlic powder, paprika, onion powder, salt, and pepper to a food processor. Pulse 8-10 times until the mixture is chunky but holds together when pressed — you should still see distinct pieces of bean and potato. Do not over-process into a paste.
    1 can black beans, 1/2 cup green pepper, 3 1/2 cups potatoes, 1 tablespoon garlic powder, 2 teaspoons paprika, 2 teaspoons onion powder, 1 pinch salt, 1 pinch ground black pepper
  • Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch (1.25cm) thick. Place on a baking sheet lined with parchment paper. Bake at 400°F / 200°C (205°C fan-forced) for 20-25 minutes, flipping halfway through, until the patties are firm and lightly golden on the outside.

Notes

Storage: Refrigerate cooked patties in an airtight container for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating: Skip the microwave — reheat in a dry skillet over medium heat for 2-3 minutes per side. From frozen, allow 5 minutes per side or bake at 375°F / 190°C for about 12 minutes.
Make-Ahead: The raw mixture can be shaped into patties and refrigerated for up to 24 hours before baking. Cold patties hold their shape better on the baking sheet.
Pro Tip: Steam the potatoes rather than boiling them. Dry, fluffy potato interiors provide the starch needed to bind the patties. Waterlogged potatoes will cause them to fall apart.
Substitution: Sweet potatoes work in place of white potatoes but add sweetness — reduce paprika by half and add 1/2 teaspoon cumin to balance the flavour.

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 53gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 432mgPotassium: 1190mgFiber: 12gSugar: 2gVitamin A: 570IUVitamin C: 54mgCalcium: 69mgIron: 4mg
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