Spicy Bean Patties are crispy on the outside and soft on the inside and taste good warm or cold.
These Bean Patties are one of my favourite go-to meals because they are easy to throw together and make excellent leftovers. If food prep is one of your New Year resolutions, then I highly suggest adding spicy bean patties to your menu. This recipe makes ten patties, so you can enjoy them when they are freshly made for dinner and then for lunch another day of the week.
These spicy bean patties are perfectly sandwiched in a pita, between your favourite gluten-free bun, or sweet potato toast (if you’re into that). Add a dollop of guac, and you are seriously good to go. Or, break them up and sprinkle them over a salad for an extra boost of protein and not to mention flavour.
I love having a bunch of these in the fridge because they make a simple grab ’n go snack. Sometimes granola bars are too sweet, and I am in the mood for a savoury pick me up, cue spicy bean patty snack party.
More about these spicy bean patties
These bean patties are made using lentils and chickpeas, but you can feel free to use whatever bean you may have lying around in your cupboard or that you can eat. I like to use two different types of beans for texture, which doesn’t mean you can’t make it a one-bean spicy bean patty. The only thing that you may need to look out for is the softness of the bean paste and how this may impact cooking time. If your bean patty is super soft, then add a teaspoon of oat flour or cornmeal to bind it.
Now the question is, how will you eat your spicy bean patty?