Black Bean Cakes

15 ingredients
4 steps

Ingredients

  • 12 ounce can black beans, well drained
  • 1 small onion, finely diced
  • 1 jalapeno pepper, seeded, finely diced
  • 2 Tbs fresh garlic, small chop
  • 1/2 cup vegetable oil
  • 1 small red onion, finely diced
  • 4 Tbs cilantro, fresh chopped
  • 1/2 Tbs chili powder
  • 1/2 Tbs cumin
  • 1/4 tsp cayenne pepper
  • 1/2 Tbs kosher salt
  • 1/4 Tbs black pepper
  • 2 limes, zested
  • 1/4 cup Panko bread crumbs
  • 1 bunch scallions, small chop of both white and green parts

Directions

  1. 1
    Zest the lime and dreain the beans. Saute white onion, garlic and jalapeno in oil over medium heat until lightly caramelized. Add cumin, chili powder and cayenne; cook 2 minutes more. Place onion mixture on a flat pan and refrigerate until cool.
  2. 2
    In a food processor or blender, pulse 1/2 of the black beans to form a rough paste. In a mixing bowl, combine paste with cooled onion mixture and remaining ingredients. Refrigerate 1 hour.
  3. 3
    By hand, shape mixture into 2-3oz hockey puck size rounds and flatten tops slightly. (Can be done up to 3 days prior and refrigerated.) To finish, lightly flour cakes and saute over medium heat to create a crust on the top and bottom of each cake. Remove and place in 300-degree oven for 4 minutes to heat through.
  4. 4
    TO SERVE; place 2 cakes on a plate and top with a dollop of sour cream, or, use as a slider with bun and choice of condiments.

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