Black Bean Cakes

Black Bean Cakes

Black Bean Cakes 1024 683 Eat USA Beans

These spicy black bean cakes have a satisfying crunch to them, and pack a variety of bold flavors to match. They can be made ahead of time to make for a quick and easy cooked meal – just stop at step 2, and finish up the recipe just before serving.


Makes 20 bean cakes

  • 3 15-ounce cans, rinsed and drained, or 5 1/4 cups cooked dry-packaged black beans
  • 2 large eggs
  • 3 cups toasted fresh breadcrumbs made from crustless French bread, divided
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green onions (about 4 onions)
  • 1/2 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • Bottled salsa
  • Sour cream
  • Avocado slices


  1. In a blender or food processor, puree two cups of black beans and the eggs until smooth.
  2. Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients.
  3. Using your hands shape the mixture into 10 1/2 inch thick patties, about 1/2 cup mixture for each.
  4. Transfer patties to baking sheet. (Can be prepared up to 4 hours ahead.) Cover and chill.
  5. Coat black bean cakes on both sides with remaining breadcrumbs.
  6. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
  7. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side. Repeat until all cakes are sautéed.
  8. Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.