Black Bean Patties

After a great personal touch workout, a dinner filled with protein sounded perfect.  I have been wanting to try these Black Bean Patties for a couple weeks now.

I adapted the recipe from Happy Herbivore and below is how I made mine.


  • 1/3 cup GF instant oats
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp dijon mustard
  • 2 tbsp ketchup
  • 15 ounces black beans, drained and rinsed


  1. Preheat oven to 400F and grease a cookie sheet.
  2. Mash beans with a fork until mostly pureed, but some half pieces are still left.
  3. Stir in onion powder, garlic powder, mustard, and ketchup until combined. Then mix in oats.
  4. Divide into four equal portions and shape into thin patties.
  5. Bake for about 10 minutes, flip carefully, bake for about another 5 minutes or until crusty on the outside.

I loved how simple and quick these were to make.

Update: The one thing I found these patties were lacking was a veggie.  Usually I eat one of these with a side of veggies, but then I thought why not include veggies in the patty.  So the last time I made these, I added some veggies that I had in my fridge.  In a food processor, I combined 10 baby carrots and a handful of spinach.  Then, stirred it into the rest of the mix before forming the patties.  You can use any veggies you want – zucchini, sweet potato, broccoli, etc.  If you add a lot of veggies, you might need to bake these a little longer depending on the moistness of the patties.  When I added the veggies, I was also able to make 5 medium-sized patties instead of 4.  More is always better 😉

Based on forming 4 black bean patties using Bob’s Red Mill Gluten Free Rolled Oats and Goya Black Beans, 1 patty without bread yields approximately 128 calories and 7g protein.

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