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
Do you happen to know the nutritional information on this? Specifically proteins, carbohydrates and calories and fat count?
Thank you!!! Yes, these are so hard to get right. The update to the recipe should be made with your modifications. Still mushy, but actually workable. They also need to be much thinner than I originally thought.
I was really excited for these but could not get them to cook through. The outsides were cooked but when I cut into them they were still pureed mush inside. How thick are they suppose to be after you spread them out? I tried to make them as thin as possible, but they kept sticking to the spoon and lifting off the pan, which made it really difficult to spread out. I got a couple to sort of cook through but they were practically wafer thin, nothing like your pictures. Could you make a video the next time you cook these? The little bit I tasted had fantastic flavor, so I would really like to my little one to be able to eat them. Thanks.
Do not waste your time using this recipe. The cakes all crumbled and as a result were inedible.
I just made these and my 5 year old absolutely loved them. We’ll see what our two year old thinks. As for my wife and I, we both thought they were pretty bland, however we can see how they’d be much better with guacamole, sour cream, salsa etc.
I made some initial patties which ended up being too thin, think wafer cracker thin. They absorbed the oil and tasted like it, so don’t make that mistake.
Next I made some thicker patties the size of my 5 year old’s palm and about 1/2″-1″ thick. Those turned out the best.
Finally I made some which I baked at 375F for 14 minutes and they turned out fine, but I much preferred the end result when pan fried.
I didn’t have trouble with crumbling, but I heated the oil ahead and cooked them like a grilled cheese sandwich, until nice and browned and crispy on one side before flipping.
All in all a solid recipe for the intended budding foodies.
For everyone with consistency issues–I modified the recipe which helped significantly.
-2 eggs
-5 TBSP of breadcrumbs
– 3/4 cup of cheese
Hope this helps someone else out there experiencing crumbly patties! My toddler loves these.
Cool, great tips!
I too wanted to try these baked instead of fried.. for those of you wondering, I used cooking spray on a sheet pan and baked at 350 degrees for 12 minutes; then flipped, and baked another 6 minutes. They seem to have turned out just right!
So glad these were a hit!