Total Time
24mins
Prep 16 mins
Cook 8 mins

Hearty and delicious...crispy on the outside and cream on the inside, these patties are from Emeril Lagasse and his cookbook, Emeril 20-40-60: Fresh Food Fast.

Ingredients Nutrition

Directions

  1. Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more. Allow to cool.
  2. Place the flourand creole seasoning in a shallow bowl and stir to mix. Set aside.
  3. In a bowl, mash beans with back of a fork until smooth with no beans remaining whole. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander and hot sauce. Mix well.
  4. Shape into 8 patties (about 1/3 cup each) and dust with flour/seasoning mixture.
  5. Heat remaining 6 tablespoons olive oil in a nonstick skillet over medium heat. Cook patties until golden on both sides, about 2 minutes per side.
  6. Optionally, top with cilantro, avocado slices, sour cream, or guacamole.