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These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor!
Table of Contents
Why I Love This Recipe
- Kid-approved: These black bean cakes are always a hit with my kids, and I love getting extra protein and veggies into their meals. Plus, they can eat them with their hands, just like my Noodle Pancakes, which is always fun!
- Easy to make: Using just a handful of pantry staples that you likely have on hand (like in my Brown Rice Cakes), this recipe comes together with a quick whirl in the food processor—so simple!
- Freezer-friendly: Make a double batch, freeze some, and have a quick meal or snack ready anytime, (that’s how I prep my Easy Chicken Nuggets recipe too)
- Versatile: Stack them with guacamole, kid-friendly salsa, or sour cream — or turn them into sliders for a fun twist!
The Ingredients
- Black beans: The base of these cakes, packed with plant-based protein and fiber. I love using black beans to boost the protein in recipes like S’mores Cakey Black Bean Brownies, Sweet Potato Black Bean Enchiladas and more!
- Corn: Adds a touch of sweetness and texture. Feel free to use fresh or defrosted frozen corn.
- Cheddar cheese: Melts into the patties, adding a rich, savory flavor.
- Cilantro: Fresh and herbaceous, it gives these cakes a bright pop of flavor. If cilantro isn’t for you, leave it out – no problem.
- Garlic & Onion powder: Just enough seasoning to bring everything together without overpowering the taste.
- Breadcrumbs: Helps bind the cakes and give them a little crunch.
- Egg: Acts as a binder to hold the patties together while they cook.
- Oil: Used to sauté the cakes until crispy and golden brown.
Variations and Substitutions
- Cheese: Swap cheddar cheese for Monterey Jack, Mozzarella or a even dairy-free cheese alternative.
- Gluten-free: Use gluten-freebread crumbs or ground oats as a binder instead if you need this recipe to be gluten-free!
- Vegan option: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg for a plant-based twist.
How to Make Black Bean Cakes
Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until everything is combined into a chunky paste.
Step 2: Heat 1-2 tablespoons of oil in a large skillet over medium heat.
Step 3: Drop about 2-3 tablespoons of the mixture into the pan and spread it into a circle (like a pancake). Fry the cakes for 3 minutes on the first side, then flip and cook for another 3-4 minutes until golden and cooked through. Add more oil as needed for each batch.
Step 4: Once crispy and done, transfer them to a plate to cool slightly before serving. They’re great on their own or paired with your favorite dipping sauce.
Black Bean Cakes Video
Tips and Tricks
- Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
- Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
- Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Defrost and reheat in the oven or air fryer for a quick meal.
- Perfect for meal prep: Make a double batch and save some for later!
FAQs
Yes! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10-12 minutes on each side until golden and crisp.
Store any leftover black bean cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven to maintain their crispiness.
They pair perfectly with a side of Cucumber Avocado Salsa, a simple salad with Citrus Herb Vinaigrette, or even inside a tortilla with tons of toppings for taco night! You can also try them with guacamole or sour cream for dipping.
More Recipes Using Black Beans
These savory Black Bean Cakes are a super toddler friendly recipe, but also a hit with adults. They not only pack power punch of protein, but plenty of flavor and fun in every bite! I’d love to know what you think of this recipe — leave a comment and rating below!
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Black Bean Cakes
Ingredients
- 15 oz can black beans, rinsed and drained
- 1 ear corn, cut off the cob (or 1 cup frozen corn, defrosted)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cilantro, packed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons breadcrumbs
- 1 large egg
- 1-2 tablespoons oil (for sautéing
Instructions
- Place all the ingredients, except the oil, in a food processor and puree.
- Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
- Place 2-3 tablespoons of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a small pancake).
- Cook for 3 minutes.
- Flip and cook on the other side for another 3-4 minutes or until cooked through.
- Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
- Cool and serve.
Notes
- Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
- Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
- Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Reheat in the oven for 10 minutes at 300°F or pop them in the air fryer for about 5 minutes or until heated through and crispy.
Nutrition
Photos by Matt Armendariz
Unfortunately, the egg is the binder in the recipe and you really need it to hold it together. How old if your wee one? You can try 1 tbsp of flaxseed meal with 3 tbsp of water and see how that works but I have not tested it so I wouldn’t be so sure. Let me know if you need help with other finger food recipes 🙂
Are there any good substitutes for the egg in this recipe? I think it would be great finger food but can’t use the egg, at least not right now.
Have you (or has anyone else that might read this) tried baking these rather than pan-frying them? It’s very labor intensive, especially without owning a griddle pan.
I tried these today and had the same problem with them falling apart in the pan. I also wasn’t crazy about using so much oil, so I decided to make them on the griddle that I normally use for pancakes. A bit difficult to manuever into a pancake on the pan (no matter which one I used), but they taste great.
Thank you for your great post! It has been very useful. I wish that you will continue posting your knowledge with us.
yes they can 🙂
these are so good. my whole family loves them. do you think they could be baked?
Oh, see I put the oil into the batter. Bet that had a lot to do with my problems. I read “Put all the ingredients into a food processer and puree” and then put all the indegredients including the oil listed into the food processer. Thank you so much for clarifying. I will try it next time without the oil in the batter and perhaps I will have better luck! My 9 month old gobbled them up for lunch today. I am sure I will be making a new batch soon 🙂
The 1 tbsp is for the pan. You have to let it set on one side before flipping. But thanks for letting me know! I’m happy you enjoyed the flavor 🙂
I had the same problem with my first attempt. Is the 1 tbsp of oil listed in the ingredient list supposed to go in the batter or is it for the pan? I ended up adding more bread crumbs. I made them very small, about the size of a silver dollar. I also cooked them for 6 minutes on the first side and then 3-5 minutes on the second side. The flavor was great.
I had the same crumble issues too! I thought I should have used another egg. I ended up adding half a cup of cheese and using wet hands to shape the “dough” into little burger shapes and I cooked them for at least double the recommended time. Hope that helps. My daughter is a fiend for these I give them to her with salsa and they disappear!
I’m just making them right now, you have to make sure that they fully set for 3 minutes before you flip them and the pan is oiled. Did you cook them under low heat?
So I made these last night. They were good but when I went to flip them over in the pan after cooking on one side for a few minutes, they totally fell apart! 🙁 What’s the deal? I followed the recipe exactly. Any tips? Thanks!!
I love the black bean cakes recipe. I made it for my daughter’s lunch. I used food coloring to color the sour cream so I could make a flower on the top. Sour cream petals, guac leaf, and cheddar cheese center. I know they aren’t beautiful, but I am pretty excited about it.
http://es.tinypic.com/r/24qu640/5
Great little salad. We are huge kale fans, but tend to only eat it in the wtneir. Adding this to our must make kale list. Love the addition of cranberries and pepitas alongside creamy avocado.
1/4 cup of cilantro?