Black Bean Cakes

Serve as an appetizer or main course.

Serves 10 first-course servings


  • 3 (15-ounce) cans black beans, rinsed and drained
  • 2 large eggs
  • 3 cups toasted fresh breadcrumbs made from crustless French bread, divided
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green onions (about 4)
  • 1/2 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • Purchased salsa
  • Sour cream
  • Avocado slices

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl. Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each. Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)
Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side. Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.