These vegetarian black bean cakes are seriously delicious. Stuffed with black beans, plenty of spice, and fresh cilantro - they make a perfect meatless meal or side dish. I like to serve them with a fried or poached egg (Southern style) over a bed of sauteed greens but they also make a great burger. You can swap out the black beans for any other canned bean as well if you don't have black beans on hand.
videocam Slender Kitchen Videos
Black Bean Cakes
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 2 tbsp. vegetable oil, divided
- 1 U egg
- 15 oz. canned black beans, rinsed and drained
- 1/2 cup panko breadcrumbs, divided
- 1/4 cup green onions, minced
- 2 tbsp. cilantro, chopped
- 1 U garlic clove, minced
- 3/4 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. salt
Add half the olive oil, egg, and black beans to a food processor. Pulse until a thick, coarsely chopped paste is formed.
Add this mixture to a bowl with half the breadcrumbs, green onions, cilantro, garlic, cumin, oregano, salt, and pepper. Stir until combined. Divide into patties. I like to use two smaller patties per serving.
Dredge the black bean patties in the remaining breadcrumbs. Heat remaining oil over medium high heat. Add patties and cook for 3-4 minutes per side.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.