Black Bean Cakes

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5 from 1 vote

Black Bean Cakes are a vegetarian dream packed with protein, affordable and full of flavor!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 50kcal

Author: Catherine McCord

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.
To bake instead of frying: Preheat the oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10 to 12 minutes per side, until golden and crisp.

Nutrition

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