Black Bean Cakes
Black Bean Cakes are a vegetarian dream packed with protein, affordable and full of flavor!
Servings: 4
Calories: 50kcal
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
Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 110mg | Fiber: 2g