black bean patties / charred-tomato salsa / corn slaw

black bean patties / charred-tomato salsa / corn slaw

Contents of your meal kit:

slaw mix
cilantro vinaigrette base
cherry tomatoes
black beans
black bean patty seasoning

Cookware needed: 2 mixing bowls, foil-lined baking sheet, shallow dish, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to broil. In a mixing bowl, toss slaw mix with cilantro vinaigrette base and a little salt & pepper. Roughly chop cilantro leaves and stems and add to the bowl with slaw mix. Set aside.
  2. Slice tomatoes in half. Roughly chop jalapenos. Place together on one side of a foil-lined baking sheet. Place corn on the other side of the sheet. Drizzle everything with olive oil, and season with salt & pepper.
  3. When broiler is hot, place baking sheet in the oven and broil 2-4 minutes until the corn is golden. Turn and continue broiling another 2-4 minutes or until tomatoes are charred.
  4. When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels.   Add to bowl with the other slaw ingredients. Stir to combine.
  5. Rinse and drain beans. In a second mixing bowl, mash beans with the back of a fork or a potato masher to a coarse texture. Add patty seasoning, chickpea flour, salt & pepper and mix to combine.
  6. Form patties from black bean mixture, using about ¼ cup of the mix. (You want a relatively thick patty – about 2 patties per person.)
  7. Heat a small amount of oil in the bottom of a nonstick skillet over medium heat. When hot, add black bean patties. Cook in a single layer (working in batches if necessary) 2-4 minutes per side, or until crispy on the exterior and heated through.
  8. Serve black bean patties topped with charred-tomato salsa, and a squeeze of lime. Enjoy corn slaw on the side.