Smoky Vegan Bean Patty Salad

Plantiful Palate
Jul 9
4 min read

A sizzling plate of bold flavours, textures and sunshine-ready colour.

If summer had a signature dish, this might be it. These smoky vegan bean patties are pan-fried until golden and crisp, paired with fluffy spiced rice, velvety homemade hummus, and a vibrant seasonal vegan salad. Think charred edges, creamy dips, and that irresistible mix of heat and freshness in every bite. It brings together the very best of vegan recipes and lacto vegetarian recipes — hearty, healthy, and ready for your next sunny Vegan lunch or your next vegan BBQ. Whether served as a weekend showstopper or packed up for an alfresco feast, this vegan summer recipe idea is all about balance, satisfaction and bringing the colour to your table.

Recipe:

Serves: 4

Preparation time: 30 minutes

Cooking time: 35 minutes

Total time: 1 Hour 5 minutes

Ingredients:

For the Smoky Bean Patties:

2 x 400g tins kidney beans, drained and rinsed
1 small red onion, finely diced
2 garlic cloves, minced
1 small carrot, finely grated
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli flakes
1 tbsp tomato purée
50g rolled oats
3 tbsp chickpea flour (or plain flour)
1 tsp soy sauce
1 tbsp lemon juice
Salt and black pepper, to taste
Olive oil, for frying

For the Spiced Rice:

250g long-grain rice
1 tbsp olive oil
1 small white onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, sliced (optional)
2 tbsp tomato purée
1/2 tsp turmeric
1/2 tsp smoked paprika
600ml hot vegetable stock
Salt to taste

For the Summer Salad:

1/2 cucumber, thinly sliced
2 tomatoes, cut into wedges
1/2 red onion, finely sliced
75g mixed salad leaves
1 tbsp olive oil
Juice of 1/2 lemon
Pinch of sumac (optional)
Salt and pepper to taste

For the Homemade Hummus:

1 x 400g tin chickpeas, drained (save a few for topping)
2 tbsp tahini
Juice of 1 lemon
1 garlic clove
3 tbsp cold water (more if needed)
2 tbsp olive oil (plus extra for drizzling)
Salt, to taste
Pinch of paprika and fresh herbs for garnish

Method:

Add the kidney beans to a large mixing bowl and mash until about 80% smooth, you still want some texture for bite. Stir in the red onion, garlic, grated carrot, tomato purée, oats, chickpea flour, smoked paprika, cumin, chilli flakes, lemon juice, soy sauce, salt, and black pepper. Mix thoroughly until the mixture is firm and slightly tacky — this helps it hold its shape when frying.
With slightly damp hands, form the mixture into 12 small patties. Heat a non-stick frying pan over medium heat with a drizzle of olive oil. Fry the patties for 3–4 minutes on each side, until beautifully browned and crisp on the outside. Resist the urge to flip too early — let them form a crust first.
Rinse the rice in a sieve under cold water until the water runs clear, this helps it cook up fluffy, not sticky. Heat the olive oil in a saucepan and sauté the chopped onion for 2–3 minutes until soft. Add the garlic and chilli, stirring for 30 seconds. Stir in the tomato purée, turmeric, and smoked paprika. Add the rice and stir to coat in the spiced oil. Pour in the hot vegetable stock, bring to a boil, reduce to a simmer, cover with a tight-fitting lid, and cook for 15 minutes. Remove from heat and let steam (lid on) for 5 minutes before fluffing with a fork.
For the hummus, add chickpeas, tahini, lemon juice, garlic, cold water, olive oil, and a pinch of salt to a blender or food processor. Blitz until smooth and creamy, scraping down the sides as needed. Add more water a tablespoon at a time if it’s too thick. Spoon into a serving bowl, drizzle with olive oil, and sprinkle with paprika and fresh herbs.
Toss all the salad ingredients in a large bowl with olive oil, lemon juice, sumac (if using), salt, and pepper. Mix gently to keep the leaves light and vibrant.
Plate up: Add a generous scoop of spiced rice, three warm patties, a spoonful of homemade hummus, and a heap of fresh salad. Garnish with extra herbs and chickpeas if desired.

Additional Tips:

For extra juicy patties, let the mixture rest for 10–15 minutes before shaping — this allows the flavours to mingle and the oats to absorb moisture.
Try adding a spoonful of harissa or chipotle paste to the patty mix for a smoky, spicy edge.
A pinch of cumin and paprika in the hummus drizzle (olive oil + spices) makes it irresistibly moreish.
Want to take it up a notch? Serve with lemon wedges, fresh herbs and a sprinkle of toasted seeds for added texture.

Alternative Cooking Methods:

Oven-baked: Lightly oil a baking tray and bake the patties at 200°C (fan 180°C) for 20–25 minutes, flipping halfway through. This keeps them crisp on the outside and fluffy inside — great for batch cooking.
Air fryer: Brush the patties with oil and cook at 190°C for 12–14 minutes, turning once. They crisp up beautifully and need less oil, making this a great lighter option.
Griddle pan: Want extra char? Preheat a ridged griddle pan and sear the patties for 3 minutes on each side for a smoky BBQ-style crust.

Allergy information / alternatives:

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Information (per serving):

Calories: ~500
Protein: ~19g
Carbohydrates: ~56g
Fat: ~20g
Sugar: ~7g
Salt: ~1.6g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.

Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.