Black Bean Cakeshttps://eatusabeans.com/wp-content/uploads/2021/05/black-bean-cakes.jpeg1024683Eat USA BeansEat USA Beans//eatusabeans.com/wp-content/uploads/2020/01/eatusabeans-logo_FINAL_9x6.png
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
In a blender or food processor, puree two cups of black beans and the eggs until smooth.
Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients.
Using your hands shape the mixture into 10 1/2 inch thick patties, about 1/2 cup mixture for each.
Transfer patties to baking sheet. (Can be prepared up to 4 hours ahead.) Cover and chill.
Coat black bean cakes on both sides with remaining breadcrumbs.
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side. Repeat until all cakes are sautéed.
Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.