Whole30 Black Bean Patty

Elevate your plant-based dining with these flavorful Whole30 Black Bean Patties, a wholesome and nutrient-packed alternative bursting with savory spices and vibrant textures. While traditional black beans are swapped out for roasted eggplant and cauliflower rice, these patties remain hearty, satisfying, and entirely grain-free to align with Whole30 guidelines. Flavored with aromatic cumin, coriander, and smoked paprika and enriched with lime zest and fresh cilantro, each bite delivers a zesty, smoky flair. Coconut flour binds the patties together, adding a subtle sweetness and staying true to gluten-free needs. Perfectly golden and slightly crisp from baking, these versatile patties pair effortlessly with a fresh salad, lettuce wrap, or your favorite dipping sauce, making them a standout addition to your clean-eating repertoire.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 2 tablespoons olive oil
• 0.5 cup, finely chopped red onion
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• 1 cup cooked cauliflower rice
• 0.5 cup coconut flour
• 1 large egg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh cilantro
• 1 zested lime

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and slice the eggplant into 1/2-inch thick rounds. Place them on the baking sheet, brush with 1 tablespoon of olive oil, and season lightly with salt and pepper.

Step 3

Roast the eggplant slices for about 20 minutes until tender and golden brown, flipping halfway through.

Step 4

Remove the eggplant from the oven and let it cool slightly. Then, chop it into small pieces.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 6

Add the chopped red onion and garlic, sauté for about 4 minutes until the onion becomes translucent.

Step 7

Stir in the cumin, coriander, and smoked paprika, and cook for an additional 2 minutes until the spices are fragrant.

Step 8

In a large mixing bowl, combine the roasted eggplant, sautéed onion and garlic mixture, nutritional yeast, cauliflower rice, coconut flour, egg, salt, black pepper, chopped cilantro, and lime zest.

Step 9

Mix everything thoroughly until well combined.

Step 10

Using your hands, form the mixture into 8 equal-sized patties and place them on a new parchment-lined baking sheet.

Step 11

Place the baking sheet in the oven and bake for 15-20 minutes, flipping the patties halfway through, until they are firm and slightly golden.

Step 12

Serve warm. The patties can be enjoyed on their own or with a salad or wrapped in lettuce leaves.

Nutrition Facts

Serving size	(982.7g)

Amount per serving	% Daily Value*
Calories	905.3

Total Fat 47.8g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 219.5mg	0%
Sodium 3215.6mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 50.1g	0%
Total Sugars 31.5g
Protein 36.7g	0%

Vitamin D 53.8IU	0%
Calcium 228.0mg	0%
Iron 10.7mg	0%
Potassium 2860.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 15.1%

Carbs: 40.8%