15.5 ounce can black beans (drained, rinsed and patted dry)
1 medium potato (peeled and roughly chopped)
2 scallions (finely chopped)
1/2 bell pepper (diced)
1/3 cup cilantro (shredded)
1 large egg
2 tablespoons extra virgin olive oil
1/4 cup breadcrumbs
2 teaspoons vegetarian worcestershire sauce (such as Annie’s)
2 teaspoons sriracha sauce
1 teaspoon soy sauce
1 teaspoon kosher salt
ketchup (for serving)
Boil the potatoes until very tender. Drain and set aside.
In a large mixing bowl, mash the black beans until paste like.
Add potatoes and mash together until well blended.
In a blender, add scallions, bell pepper, 1/3 cup cilantro and egg. Blend until finely chopped.
Add blended vegetables and egg to the bean mixture with worcestershire sauce, soy sauce, sriracha and salt. Mix well with a spoon.
Divide the mixture into 5 equal parts and delicately shape patties using your hands.
In a large pan over medium high heat, add extra virgin olive oil and add the patties. Cook on one side for about 7 or 8 minutes, until the exterior is golden brown and a little crispy and flip them over. Cook for another 7 or 8 minutes.
Transfer to a plate and serve with ketchup or condiment of your choice.
Note: You can freeze the patties (before they are cooked) wrapped in parchment paper and into a ziploc bag or tupperware container.