Southwestern Black Bean Patties with a Cool Lime Sauce and Potato Hash

1 post, 2 recipes! This was my lunch the other day and I must say it turned out quite well. I went into making it with an idea in mind and then went to town with the ingredients I had in my kitchen. I hope you all enjoy and try for yourself whether you make these on their own or together.

Southwestern Black Bean Patties
Ingredients:
7oz of corn
15.5 oz of black beans
1 small onion chopped
1 large garlic clove minced
1/4 cup of salsa
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of salt (or more to taste)
1/4 teaspoon of paprika
Dash of cayenne (more to taste if you like spicier food)
Black pepper to taste
1 tablespoon of cornstarch
Vegetable oil (for frying)

Cook chopped onion in a frying pan with a little vegetable oil until translucent. Add garlic and cook for 1 minute. Add black beans, corn, spices and salsa and cook on med high heat for a few minutes. Reduce heat, cover and simmer for 10-15 minutes.
Remove from heat and transfer to a mixing bowl. Mash together with a potato masher or large spoon and set aside to cool. In the meantime preheat your oven to 350.

Once cooled add cornstarch and mix well. Then form 5 medium to large patties with your hands and place on non stick baking tray (or line a tray with aluminum foil or parchment paper). Cook for 15 minutes and then carefully flip patties. Cook for 15 more minutes.
Enjoy! I like to eat them straight up as patties but you can also put them on a bun like a burger. I had them with a cool lime sauce (recipe below)

Cool Lime Sauce
Ingredients:
4 oz of vegan sour cream
2 tablespoons of lime juice
1 teaspoon of parsley
Salt to taste

Mix all ingredients together and serve over or with the patties.

Potato Hash
Ingredients:
6 small red potatoes
2 medium bell peppers chopped (I used red and yellow but you can use any colour)
1 small onion chopped
2 cloves of garlic
Salt and pepper to taste
Vegetable oil (for frying)
Optional 1 tablespoon of nutritional yeast

Wash and cube potatoes then place in a pot of boiling water. Boil for 5 to 7 minutes until potatoes begin to become tender without falling apart. While potatoes are boiling chop your onion and peppers and begin to saute them on a pan with a little bit of vegetable oil. Add garlic for 1 minute and then add potatoes. Season with salt, pepper, and even nutritional yeast if you like and continue to cook for 10 more minutes or until most sides of the potatoes begin to brown. You can cook for longer or less time depending on how soft you like your potato hash to be. I personally still like there to be a little texture so I just go for 10 minutes.



And that's it! I hope you all enjoy these two recipes and try them for yourselves!