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Kidney Bean Patties

Kidney beans are mashed, combined with veggies & oat flour, shaped into patties, and baked.

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Introduction

These kidney bean patties offer a practical way to create nutritious, plant-based meals. At their core, they combine kidney beans with peas, sautéed aromatics, and simple seasonings to create satisfying patties that work well in multiple dishes. The recipe yields 5-6 patties that can be prepared ahead and even frozen for later use.

The preparation process is methodical and user-friendly. It starts with mashing kidney beans, then combining them with a blended mixture of sautéed vegetables and seasonings. Oat flour serves as the binding agent, helping the patties hold their shape during baking. The entire process takes about an hour, including 40 minutes of baking time.

What makes these patties particularly useful is their versatility in the kitchen. They can be served as veggie burgers, crumbled into salads, or paired with sides like roasted vegetables and hummus. Their crispy exterior and tender interior provide an enjoyable textural contrast that works well in various dishes.

The recipe is adaptable to different preferences and pantry limitations. The peas can be omitted, the spice levels adjusted, and the oat flour substituted with alternatives like breadcrumbs or chickpea flour. These modifications don't compromise the basic structure of the patties, making them a reliable base recipe.

From a nutritional standpoint, these patties deliver a good balance of protein, fiber, and iron from the kidney beans, while the added vegetables and seasonings provide extra nutrients and flavor depth. They're particularly suitable for meal prep, as they can be made in advance and frozen for future meals.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Prepare Beans: If using canned kidney beans, drain and rinse 2 cups of beans, then transfer them to a large bowl. If using cooked dried beans, ensure 2 cups are soft and drained before adding to the bowl.
  2. Mash Beans: Using a potato masher, mash the 2 cups of kidney beans in the bowl and set aside.
  3. Heat Oil: Heat 1 tablespoon olive oil in a pan over medium heat.
  4. Sauté Aromatics: Add 2 chopped garlic cloves and 1 chopped onion, sautéing for 2-3 minutes until the onion becomes translucent.
  5. Cook Peas: Add 1/2 cup frozen peas and cook for another 3 minutes, then remove from heat.
  6. Blend Mixture: Transfer the sautéed vegetables to a blender. Add 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon smoked paprika, salt, and pepper. Blend until smooth.
  7. Combine Ingredients: Add the blended mixture to the mashed kidney beans in the large bowl.
  8. Add Flour: Add 3/4 cup oat flour and mix thoroughly by hand until well combined.
  9. Form Patties: Scoop portions of the mixture and shape them into 5-6 round patties. Place them on a tray.
  10. Optional Chilling: If desired, chill the patties for 3-4 hours to help them firm up.
  11. Prepare Oven: Preheat the oven to 230°C (450°F).
  12. Oil Patties: Lightly brush the patties with olive oil.
  13. Bake Patties: Bake for 40 minutes, flipping halfway through, until golden and crisp.
  14. Serve: Enjoy your kidney bean patties with baked potatoes, hummus, olives, chopped tomatoes, in a pita, on a salad, or as a veggie burger.

Recipe Notes

  • Texture: The mixture should be sticky enough to hold its shape. If it’s too dry, add a teaspoon of water at a time; if it’s too wet, sprinkle in more oat flour.
  • Canned Beans: If using canned kidney beans, rinse and drain them thoroughly before mashing.
  • Freezing Tips: Freeze the uncooked patties in a single layer on a tray before transferring them to a freezer-safe container to prevent sticking.
  • Cooking Beans: If you’re short on time, canned beans save effort, but cooking dried beans can yield a richer flavor and softer texture.
  • Peas Substitution: Frozen peas can be replaced with fresh peas or omitted entirely for a different flavor profile.
  • Spice Level: Feel free to adjust the paprika or add chili powder for extra heat if desired.
  • Binding: If oat flour isn’t available, use breadcrumbs or chickpea flour for a similar binding effect.
  • Blender Consistency: When blending the sautéed mixture, leave it slightly chunky for added texture, or blend completely smooth for a uniform patty.
  • Serving Idea: These patties pair wonderfully with a side of vegan tzatziki or avocado dip for added creaminess.

Frequently Asked Questions

Yes, black beans or chickpeas can work as substitutes, though they might alter the flavor slightly.

You can skip it or replace it with a tablespoon of grated vegan cheese for a similar flavor.

Absolutely! Cook them over medium heat in a lightly greased pan for 3-4 minutes per side until golden.

Baked patties can be refrigerated for up to 4 days or frozen for up to 3 months.

Yes, freezing is optional. Chilling helps firm up the patties, but you can bake them immediately if you’re in a rush.

Finely grated carrots, spinach, or zucchini can be added for extra nutrition and variety. Be sure to squeeze out any excess moisture.

Yes, cook them in a preheated air fryer at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

Grind rolled oats in a food processor or blender to make homemade oat flour.

Yes, they’re mild in flavor and can be customized to suit kids’ taste preferences with ketchup or mild sauces on the side.

Absolutely! Shape them into mini patties for sliders, appetizers, or snacks. Adjust the baking time to about 25-30 minutes, flipping halfway.

Nutritional Info (per Serving)

  • Serving: 1 patty
  • Calories: 148 kcal
  • Carbohydrates: 22 g
  • Protein: 7 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 2 g
  • Sodium: 5 mg
  • Potassium: 292 mg
  • Fiber: 5 g
  • Sugar: 2 g
  • Vitamin A: 119 IU
  • Vitamin C: 10 mg
  • Calcium: 26 mg
  • Iron: 2 mg

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