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Black Bean Cakes
90 oz canned black beans, rinsed and drained
4 large eggs
6 cups toasted fresh breadcrumbs, divided
2 cups chopped red bell pepper
1 cup chopped green onion
1 cup chopped fresh cilantro
4 garlic cloves
4 tsp chili powder
2 tsp ground cumin
2 tsp cayenne pepper
2 tsp salt
1 tsp onion powder
1 tsp pepper
8 tbsp vegetable oil
salsa
sour cream
avocado slices
1
Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl.
2
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.
3
Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)
4
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.
5
Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.
Nutrition Facts
2 servings
Serving size
10
This recipe brought to you by the Idaho Bean Commission.
Ingredients
90 oz canned black beans, rinsed and drained
4 large eggs
6 cups toasted fresh breadcrumbs, divided
2 cups chopped red bell pepper
1 cup chopped green onion
1 cup chopped fresh cilantro
4 garlic cloves
4 tsp chili powder
2 tsp ground cumin
2 tsp cayenne pepper
2 tsp salt
1 tsp onion powder
1 tsp pepper
8 tbsp vegetable oil
salsa
sour cream
avocado slices