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Black Bean Patties with Avocado & Tomato Salsa

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Why it works: Jalapeno and avocado work together. They rank in the top 2% of all ingredient pairs, and 441 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

8 patties plus salsa

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Salsa

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookincanuck. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Jalapeno + avocadotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together441 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Cumin + beanstop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together1,188 recipes

    Shared aroma: linalool (floral, citrus).

  4. Jalapeno + cumintop 2% of all pairs
    Aroma overlaplow
    Mentioned together688 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Garlic + cumintop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together5,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the jalapeno

How well each one fits the dish's main ingredients (wheat, olive, onion, garlic, pepper, cumin, beans):

  1. Oreganobetter flavor fit
  2. Corianderbetter flavor fit
  3. Turmericbetter flavor fit
  4. Jalapenothe original

Fit is the average pairing score against wheat, olive, onion, garlic, pepper, cumin, beans. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).