Black Bean and Roasted Tomato Patty with Sweet Pepper Relish

Headnote

This is a compact, savory patty built on the earthy depth of black beans and sharpened by tomato, onion, and pepper. Breadcrumb gives the mixture structure, while egg binds it into a clean, pan-fried cake with a crisp surface and a tender center. The result should be balanced, deeply seasoned, and composed enough to stand alone or anchor a larger plate.

Recipe essentials

Dish category: Savory patty
Cuisine or origin: Contemporary
Course type: Main course
Yield: 1 patty
Serving size: 165 g
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Difficulty: Moderate

Equipment

Small mixing bowl
Fork or potato masher
Chef’s knife
Cutting board
Nonstick skillet, 20 cm
Spatula
Tray or plate lined with paper

Ingredients

Patty

Black bean, cooked and drained: 90 g

Onion, finely diced: 20 g

Bell pepper, finely diced: 20 g

Tomato, finely diced and lightly drained: 20 g

Garlic, finely grated: 3 g

Breadcrumb: 12 g

Egg, lightly beaten: 15 g

Cumin: 1 g

Paprika: 1 g

Black pepper: 0.5 g

Salt: 1.5 g

Olive oil: 8 g

Method

1. Place the black bean in a bowl and crush it with a fork until mostly broken down but still slightly coarse. The mixture should hold together while retaining a little texture.

2. Add the onion, bell pepper, tomato, garlic, breadcrumb, egg, cumin, paprika, black pepper, and salt. Mix firmly for 30 to 45 seconds until the mass is uniform and cohesive. It should be moist but not loose.

3. Shape the mixture into one patty, about 1.5 cm thick, and compress the edges so they are clean and even.

4. Heat the olive oil in a 20 cm nonstick skillet over medium heat until it shimmers. Set the patty in the pan and cook for 5 to 6 minutes without moving it, until the underside is deeply browned and the edges are set.

5. Turn the patty carefully and cook for another 4 to 5 minutes. The second side should be firm, browned, and fragrant; the center should be hot throughout and hold together when lifted.

6. Transfer to a lined tray or plate and rest for 2 minutes before serving. The surface should remain crisp while the interior settles into a tender, structured bite.

Plating and serving

Set the patty slightly off center on a warm plate. Present it with the browned side visible and the edges intact, so the texture reads clearly. Serve immediately while the crust is crisp and the interior remains moist.

Professional notes

Drain the tomato lightly before mixing; excess moisture will weaken the patty. Keep the bean texture coarse rather than puréed, which gives the finished cake a more disciplined bite. Press the patty firmly before cooking so it sears cleanly and does not fracture when turned.