Name: Black Bean Cakes
Prep time: 5 min
Cook time: 2 h 31 min
Total time: 2 h 36 min
Yield: 4 cakes
Cuisine: American
Ingredients: 15 oz cans black beans; 1 ear corn; 0.5 cup cheddar cheese; 0.25 cup cilantro; 0.25 tsp garlic powder; 0.25 tsp onion powder; 2 tablespoons breadcrumbs; 1 egg; 1 tbsp oil

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Black Bean Cakes

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Drain and Dry Your Beans 💧
Rinse canned black beans thoroughly and pat them completely dry with paper towels to prevent excess moisture that weakens the cake structure and causes them to fall apart during cooking.
Chill Before Frying ❄️
Refrigerate your formed black bean cakes for at least 30 minutes before cooking so they hold together better and develop a crispy golden exterior without falling apart in the oil.
Toast Your Breadcrumbs 🍞
Lightly toast breadcrumbs in a dry skillet for 2-3 minutes before adding to the mixture—this enhances their flavor and improves their binding power for sturdier cakes.
Balance Your Cheese and Seasonings 🧀
Since cheddar cheese adds saltiness, reduce added salt in the mixture and taste as you go to avoid over-seasoning and ensure the cilantro, garlic, and onion powder shine through.
Prevent Oil Splattering 🛡️
Use medium heat rather than high, and allow your oil to reach the proper temperature before adding cakes—this creates a seal on the outside and prevents the filling from leaking out and splattering.