For the patties:
For the cilantro lime cream sauce:
Preheat oven to 475 degrees F. Line a baking pan with foil and place the whole bell peppers on the baking sheet. Roast until the skin is browned and bubbling, about 15 minutes, turning at least a few times during cooking to brown all sides. Once the peppers are evenly browned, remove them to a plate or bowl and cover with plastic wrap or foil (I reuse the foil from the baking pan). Let stand about 15 minutes. Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique. Seed and chop the peppers.
To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.
Stir in the panko, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more.) Chill the mixture for 30 minutes.
To make the cilantro lime cream sauce, combine all ingredients in a bowl and process until completely smooth.
Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.
by The Savvy Kitchen