5-Ingredient Black Bean Patties

Ingredients

• 2 (15 ounce) cans no-salt-added black beans, rinsed
• 2 large eggs
• 1/2 cup whole-wheat panko breadcrumbs
• 2 tbsp vegan Worcestershire sauce
• 2 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp ground pepper

Instructions

1. Preheat oven to 375°F. Line a large plate or rimmed baking sheet with paper towels. Evenly spread 30 ounces of rinsed beans over the paper towels in a single layer; cover with an additional paper towel. Let stand at room temperature to absorb as much liquid as possible, at least 10 minutes or up to 1 hour.
2. Place 2 eggs, ½ cup panko, 2 tablespoons Worcestershire, 2 teaspoons cumin, ¾ teaspoon salt and ½ teaspoon pepper in a food processor. Process until mostly smooth, about 10 seconds. Add the beans; pulse until just combined and some small chunks of bean remain, 8 to 10 pulses.
3. Transfer the mixture to a medium bowl; cover and refrigerate for 30 minutes.
4. Portion the mixture into 6 patties, about ½ cup each. (For smaller servings, make 48 patties, about 1 tablespoon each.) Arrange the patties on a large rimmed baking sheet lined with parchment paper, leaving ½-inch spaces between the patties. Using your hands or the back of a measuring cup, press each patty into a 3½-inch circle, about ¼-inch thick. (For smaller patties, press each into a 1½-inch circle.) Bake until a crust forms and the edges just begin to turn golden brown, about 20 minutes. (For smaller patties, 12 to 15 minutes.) Let rest on the pan for 5 minutes before serving.