Sourdough Discard Panamanian Culantro and Black Bean Patties

Name: Sourdough Discard Panamanian Culantro and Black Bean Patties
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1 cup (240 ml) sourdough discard, unfed, at room temperature; 1½ cups (360 ml) canned black beans, drained, rinsed, and patted dry; ¾ cup (20 g) fresh culantro leaves, finely chopped; 3 cloves (9 g) garlic cloves, minced; ½ medium (85 g) yellow onion, finely diced; 1 teaspoon (2 g) ground cumin; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; ⅛ teaspoon (0.3 g) cayenne pepper (optional); 3 tablespoons (45 ml) olive oil, divided; 1 whole lime

From the MyKitchenBank Kitchen

Crispy pan-fried patties that blend tangy sourdough discard with earthy black beans, aromatic culantro, and garlic. These savory cakes are inspired by Panamanian cooking traditions and make a satisfying appetizer, side dish, or light main course. The sourdough gives them a distinctive depth of flavor and tender crumb, while the culantro—a leafy herb common in Central American cuisine with a bold, cilantro-like taste—adds authentic Caribbean-Panamanian character.

Prep: 20 min
Cook: 16 min
Wait: 20 min
Total: 56 min
Makes: 8 patties (about 3 inches / 7.5 cm across)

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Steps

Before you start

Have your sourdough discard at room temperature (not cold from the fridge)
Drain and rinse canned black beans thoroughly, or use home-cooked beans cooled to room temperature
Finely chop fresh culantro and garlic before you start
Line a plate with paper towels for draining the cooked patties

1
Combine wet ingredients
- In a large bowl, add the room-temperature sourdough discard and mash the drained black beans into it with a fork.
- You want a chunky texture with some whole beans still visible—not a smooth purée.
- The sourdough will start to absorb and hydrate the beans.
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Ready when: Mixture looks like a chunky paste with visible bean pieces
Tip: Don't over-mash the beans—you want texture, not baby food. Leave about 30 % of the beans whole.
2
Add aromatics and spices
- Fold in the minced garlic, diced onion, finely chopped culantro, cumin, salt, black pepper, and cayenne (if using).
- Mix gently but thoroughly with a spoon until the herbs and spices are evenly distributed throughout.
- The mixture should smell fragrant and herbaceous.
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Ready when: All ingredients are evenly incorporated; no streaks of unmixed spices
Tip: If the mixture seems too wet to hold together, let it rest for 5–10 minutes so the sourdough absorbs more moisture before forming patties.
3
Rest the mixture
- Let the bean and sourdough mixture sit at room temperature for 20 minutes.
- This allows the sourdough to fully hydrate and bind the beans together, making the patties easier to shape and more cohesive when cooked.
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Tip: Cover the bowl loosely with a clean towel to prevent the surface from drying out.
4
Form patties
- Using a ¼-cup (60 ml) measuring cup or your damp hands, scoop and press the mixture into 8 equal patties, each about ¾ inch (2 cm) thick and 3 inches (7.5 cm) across.
- If the mixture sticks, wet your hands or measuring cup lightly.
- Arrange the patties on a plate or cutting board.
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Ready when: 8 uniform, compact patties that hold their shape
Tip: Make sure patties are evenly thick so they cook at the same rate. If they fall apart, the mixture wasn't rested long enough; let it sit another 5 minutes.
5
Heat the skillet
- Place a large nonstick or cast-iron skillet over medium-high heat.
- Once hot, add 1.5 tablespoons (22 ml) of olive oil and swirl to coat the bottom evenly.
- The oil should shimmer and move freely across the pan.
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Ready when: Oil shimmers and barely smokes at the edges
Tip: Use medium-high rather than high heat so the patties crisp on the outside without burning before the inside cooks through.
6
Cook first batch
- Working in batches of 4, carefully lay the patties into the hot oil, spacing them so they don't touch.
- Cook for 3–4 minutes until the bottom is golden-brown and crispy.
- Gently flip each patty using a thin spatula, then cook the second side for another 3–4 minutes until golden and firm when pressed lightly.
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Ready when: Both sides are golden-brown; patty feels firm and doesn't compress when poked gently
Tip: Don't move the patties around—let them sit undisturbed so they develop a crispy crust. They should release easily when ready to flip.
7
Cook second batch
- Transfer the first batch of cooked patties to a paper-towel-lined plate to drain.
- Add the remaining 1.5 tablespoons (22 ml) olive oil to the skillet and heat briefly.
- Cook the remaining 4 patties the same way: 3–4 minutes per side until golden and firm.
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Ready when: Second batch is golden on both sides and holds its shape
Tip: Don't reuse the oil from the first batch—it will have browned bits that can burn and taste bitter. Use fresh oil.
8
Finish and serve
- Arrange all 8 patties on a serving plate.
- Squeeze fresh lime juice over them just before serving.
- They are best eaten warm, either as an appetizer with lime crema or a hot sauce, or alongside rice and additional beans for a complete meal.
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Tip: If the patties cool down, you can reheat them in a 375 °F (190 °C) oven for 8–10 minutes to restore crispness.

Good to know

Tips

If you can't find fresh culantro, look for it at Latin American, Caribbean, or Asian markets, or grow it from seed—it's easier than cilantro and self-seeds reliably.
Sourdough discard works beautifully here because its mild tang and slight acidity complement the earthy beans and peppery culantro without overpowering them.
Serve these patties alongside crema (a thinner, saltier sour cream common in Central America), a lime-forward hot sauce, or a simple avocado crema for an authentic Panamanian experience.
For a vegetarian protein boost, serve alongside a fried egg or with black beans and rice on the side.

Make ahead

You can form the patties up to 4 hours ahead, cover them with plastic wrap, and refrigerate. Let them come to room temperature (about 10 minutes) before frying, or add 1–2 extra minutes to the cooking time if frying straight from the fridge.

Storage & reheating

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 °F (190 °C) oven for 8–10 minutes until warm and crispy, or briefly in a skillet over medium heat (about 2 minutes per side). Do not freeze, as the sourdough texture will deteriorate upon thawing.

Substitutions

fresh culantro leaves → Fresh cilantro. Use the same amount. Cilantro is more widely available, though it has a slightly brighter, less pungent flavor than culantro. The patties will be equally delicious.
canned black beans → Red kidney beans or pinto beans. Use the same amount, drained and rinsed. The texture and flavor will shift slightly, but the patties will hold together just as well.
olive oil → Neutral oil like vegetable or canola oil. Use the same amount. The patties will be equally crispy; you'll just lose the subtle olive oil flavor.
sourdough discard, unfed → Active sourdough starter (fed 4–6 hours prior, bubbly and at peak). Use the same amount. This will increase the tangy flavor and slight rise, resulting in slightly airier, lighter patties.