Name: Black Bean Cakes
Ingredients: 45 oz canned black beans, rinsed and drained; 2 large eggs; 3 cups toasted fresh breadcrumbs, divided; 1 cup chopped red bell pepper; ½ cup chopped green onion; ½ cup chopped fresh cilantro; 2 garlic cloves; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp cayenne pepper; 1 tsp salt; ½ tsp onion powder; ½ tsp pepper; 4 tbsp vegetable oil; salsa; sour cream; avocado slices

Black Bean Cakes

CategoryMain Dish

Yields1 Serving

45 oz canned black beans, rinsed and drained

2 large eggs

3 cups toasted fresh breadcrumbs, divided

1 cup chopped red bell pepper

½ cup chopped green onion

½ cup chopped fresh cilantro

2 garlic cloves

2 tsp chili powder

1 tsp ground cumin

1 tsp cayenne pepper

1 tsp salt

½ tsp onion powder

½ tsp pepper

4 tbsp vegetable oil

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.

Nutrition Facts

0 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients