Inspired by Cuban fritters, these veggie-bean mini burgers are the perfect size for little hands.

Micah Morton
Source: Parents Magazine


Credit: Jen Causey

Recipe Summary test

15 mins
6 mins
25 mins
8-10 slider patties (about 1/4-1/3 cup each)


Ingredient Checklist


Instructions Checklist
  • Use a food processor to grind plantain chips into breadcrumb-size pieces. (You should have about 2/3 cup.) Clean processor, then pulse together black-eyed peas, scallions, cilantro, lime juice, garlic, cumin, and salt until it becomes crumbly.

  • Combine ground chips and pea mixture in a medium bowl. Form into 8 patties. Place in a container between layers of parchment paper and refrigerate up to 24 hours.

  • When ready to grill, coat patties well with olive oil. Cook on hot grill for 6 minutes or until heated through, turning once. Serve with slider buns, Avocado Sauce, and desired toppings.

Avocado Sauce
  • In a blender, pulse together 1/4 cup water, 1 avocado (roughly chopped), 1/3 cup vegan or regular mayonnaise, 1/4 cup cilantro leaves (loosely packed), juice of 1/2 lime, 1 garlic clove (roughly chopped), and 1/8 tsp. kosher salt until smooth. Makes about 1 cup. Store remaining sauce in the fridge for up to 2 days; use as a dip for raw veggies.


Patties can be made ahead and chilled up to 24 hours. For longer storage, transfer patties to an airtight container layered between sheets of waxed paper. Cover and freeze up to 1 month. Before grilling, coat frozen patties with olive oil. Cook on a hot grill for about 8 minutes or until heated through, turning once.

Nutrition Facts

277 calories; fat 11g; saturated fat 1g; carbohydrates 38g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 9g; vitamin a 347.8IU; vitamin c 9.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 63.8mcg; sodium 402mg; potassium 315mg; calcium 33mg; iron 1mg.