Print Options:

Black Bean Cakes

Yields1 Serving

Black Bean Cakes

 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
 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

Serving Size 10