Black Bean Cakes

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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These black bean cakes are crispy on the outside and creamy on the inside. The secret is Panko bread crumbs, which are used both inside and outside. The batter is made of finely chopped onions, garlic, cumin, cayenne pepper and black beans blended in a Magic Bullet blender, which is then dipped in flour, egg and Panko bread crumbs and fried until golden and crispy on the outside. These black bean cakes go great with avocado, sour cream and cilantro and can be served as an appetizer or side dish. I also like to top salads with them!

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Black Bean Patty Recipe

Ingredients

  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15.5 oz) black beans, drained
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • 1/3 cup all-purpose flour
  • 2 eggs
  • Vegetable oil for frying

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Instructions

  1. Add the onion, half of the beans, cumin, and cayenne pepper to a Magic Bullet cup and pulse a few times.
  2. In a large mixing bowl, add the remaining beans, blended mixture, and 1/3 cup bread crumbs and stir well.
  3. Beat the eggs in a bowl and set aside.
  4. Pour the flour onto a plate, and the remaining bread crumbs on another plate.
  5. Heat 1/4 cup vegetable oil in a large skillet over high heat.
  6. Form balls with your hands and flatten, then dip into flour, egg, and bread crumbs in that order.
  7. Fry on each side for about 2 minutes until golden.

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Makes 8 black bean cakes

 

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