Low Sodium Black Bean Patties with Fresh Salsa
Our good friends Drew and Karen from Dak’s Salt Free Spices went on Good Day Alabama and cooked up some goodness! I am honored they chose to highlight a recipe from my low sodium cookbook. It is the recipe for my low sodium black bean patties with fresh salsa. A great meatless burger option with southwestern flavors.
So Much Flavor You Won’t Miss The Meat
The best thing about this low sodium dish is that you probably have all of the ingredients already in your pantry. Black beans are super high in protein and can be found at several stores in a no salt added canned version. If you aren’t adventurous enough to use dried black beans. Frozen corn should not have the salt added, or you can find no salt added canned corn. Even better, fresh corn would really make this dish shine.
Dak’s Taco Knight Salt Free Seasoning
I use cumin, paprika, and chili powder in this recipe, but to save time and for ease, these burgers really rock with Dak’s Taco Knight Salt Free Seasoning. I reviewed the Taco Knight seasoning here. Remember that Dak’s is a low sodium ally and partner with Hacking Salt and they offer 10% off of your order and FREE shipping when you enter the code HACKING SALT. These burgers are so well spiced and flavorful that you won’t miss the meat or salt at all.
From The Cookbook
The Recipe For Low Sodium Black Bean Patties and Fresh Salsa
A healthy, zesty, and flavorful meatless burger option
- 1/2 cup Cilantro chopped
- 1 Avocado sliced
- 2 cups Tomatoes finely chopped
- 4 Green Onions sliced
- 1/4 tsp Paprika
- 1/2 tsp Chili Powder salt free
- Cooking Spray
- 1 tbsp Olive Oil extra virgin
- 2 15 oz Canned Black Beans No salt added, drained, and rinsed
- 1 cup Corn Kernals
- 4 cloves Garlic minced
- 1 tsp Ground Cumin
- 1/4 cup Panko Breadcrumbs plus 1/3 cup
Combine the tomatoes, green onions, cilantro, 1/2 teaspoon of chili powder, and paprika in a medium bowl (take 1 cup of this mixture and then stir it into the bean patties mixture)
Stir the avocado into the remaining tomato mixture to make the salsa. Serve the salsa with the patties.
Preheat your oven to 425 degrees F. and coat a baking sheet with cooking spray (You could grill these patties as well)
Mash the black beans, garlic, and cumin (Or 1 tbsp of Dak's Taco Knight seasoning) until no whole beans remain. Stir in the corn and 1/4 cup of breadcrumbs.
Stir 1 cup of the Tomato mixture into the black bean mixture
Mix the remaining 1/3 cup of breadcrumbs with the olive oil and 1/2 tsp of Chili Powder (or 1/2 tsp of Dak's Taco Knight Seasoning in a small bowl until the breadcrumbs are covered with the seasoned oil.
Divide the bean mixture into 8 1/2 cup balls. Press each bean ball into the breadcrumb and oil mixture and roll until they are coated. place the balls onto the oiled baking sheet and press down into patties.
Bake the patties until they are heated through and the breadcrumbs are golden brown, about 20 minutes. Serve with the salsa.
Cooked patties may be stored in a refrigerator, wrapped individually, in an airtight container for 5 to 7 days. They will keep frozen 1-2 months.
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