• 2- 15 oz. cans black beans - rinsed
• 2 large eggs
• 2 Tbsp flour
• 4 scallions - minced
• 3 Tbsp minced fresh cilantro
• 2 garlic cloves - minced
• 1 tsp ground cumin
• 1 tsp hot sauce (optional)
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 oz. tortilla chips - crushed coarse
• 8 tsp vegetable oil

1. Line rimmed baking sheet with triple layer of paper towels and spread rinsed beans over towels. Let stand for 15 min. Alternative: use salad spinner to remove water on beans prior to towels.
2. Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper until well combined.
3. Process tortilla chips until finely ground, about 30 sec. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hr up to 24 hr.
4. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2“ dia. patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper lock bag, and frozen for up to 2 weeks. Thaw before cooking.)
5. Heat 2 tsp oil in nonstick skillet until shimmering. Place patties in skillet and cook until bottoms are well browned and crisp, about 5 min. Flip patties, add 2 tsp oil, and cook second side until well browned and crisp, 3-5 min. Repeat with remaining patties.

Serves: 6     Total cooking time: 20 min.
Source: America's Test Kitchen Season 16