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.
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
I just made a variation of these without the cheese for my dairy-free toddler and they were a hit! They stuck together just fine also. I used pre-made refried black beans (a happy/organic one) and so didn’t need to use the blender – the corn looked pretty not blended up.
It is quinoa tossed with cucumbers and tomatoes 🙂
Which quinoa salad is in the picture?
This would work just fine without the corn. You can simply omit it!
I am not allowed to eat corn – would this recipe work without the corn? Or is there something I could substitute in?? They sound soooo delicious!!!
Try it and let me know how you like it!
hmmm….an interesting recipe – i’ve got to try this one!
I hope your family loves them as much as mine does!
Nice and simple. Thank you.
Is there a way to make these without using a food processor or blender?
I think I need to try these again. Cooked mine forever and then never cooked through until the outside was burnt.
Is there a way to bake these? Like in a muffin pan?
I’ve made these twice. The first time they fell apart and weren’t easy to work with, but LO loved them. So I just made a second batch and accidentally forgot to add the egg. It managed to bind together nicely, but still had a tough time working with the batter with the cheese. I found working with a hot pan and a lot of oil helped firm up the edges and cook them faster.
Catharine was right… Mine were crumbly at first but I hadn’t let the oil heat up. Once I did they worked like a charm.
I had the same problem with them being crumbly/falling apart. Cooking them longer helped, but still not great. They are tasty though, and super easy. Can’t wait to see if the kid likes them.
The cheese is there for flavor, so you should be fine to just omit the cheese! If you want the cheesy flavor, you can try adding about 1/4 cup of nutritional yeast!