Black Bean Cakes

Black Bean Cakes ~

These savory cakes are loaded with flavor and easy to make with simple ingredients!

Black Bean Cakes Recipe

I like this recipe because it’s so versatile and a fun new way to serve black beans.

The cakes are crisp on the outside and soft on the inside, making them a delicious and satisfying alternative to traditional black beans.

How to Serve Black Bean Cakes

Black bean cakes are a versatile dish that can be customized to suit your personal style. Here are a few of my favorite ways to serve them:

• Top with guacamole, salsa, or vegan sour cream.
• Round out the meal with a side of Yellow Rice and a simple green salad.
• Make them into sliders and serve on buns with your favorite toppings.

Ingredients for Black Bean Cakes

You will need:

• 5 tablespoons olive oil, divided
• 1/4 cup yellow onion, finely chopped
• 2 teaspoons garlic, minced
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 tablespoons cilantro, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon Creole seasoning

Optional, for serving:

• Tomato-Based Salsa
• Guacamole
• Vegan Sour Cream

How to Make Black Bean Cakes

STEP ONE: Heat a small skillet over medium-high heat, then add 1 tablespoon olive oil. When the oil is hot, add the onion and cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat and set aside.

STEP TWO: In a medium bowl, mash the black beans until the consistency is mostly smooth. (To save time and effort, try using a food processor for this step.) Once the beans are mashed, stir in the cooled onion mixture, cilantro, cumin, salt, and pepper.

STEP THREE: Divide the mixture into 8 portions. Use your hands to shape each portion into a ball then, with the palm of your hand, gently press each ball into a patty with a thickness of about 1 inch. Place each patty onto a parchment-lined plate (so they don’t stick!) and refrigerate for at least 1 hour and up to overnight.

STEP FOUR: In a small bowl, whisk together the flour and Creole seasoning. One at a time, lightly press each patty into the flour mixture, turning to coat each side; set aside.

STEP FIVE: Heat a large skillet over medium heat, then add the remaining 4 tablespoons olive oil. When the oil is hot, transfer the flour-coated patties to the pan. Cook without turning the cakes for about 3 minutes, until lightly crisp. Carefully turn and cook for an additional 3 minutes on the other side. When the patties are done, transfer them to a paper towel-lined plate to absorb any excess oil.

STEP SIX: Garnish with desired toppings and serve warm.

Quick Tip for Success

Don’t skip the refrigeration step! This might seem like an unnecessary step, but it’s actually essential for ensuring that the cakes hold their shape and cook evenly.

When you refrigerate the mixture, it firms up and becomes easier to handle. Plus, the cold temperature helps to set the ingredients and prevents them from falling apart when you cook them. So, be sure to refrigerate the mixture for at least an hour before pan-frying to get the best results.

More Recipes You’ll Love!

• Pinto Bean Soup
• Rice and Bean Tostadas
• Black Bean Avocado Salad
• Ranchero Rice and Beans
• Chickpea Tacos

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Black Bean Cakes

Crisp on the outside and soft on the inside, these cakes are loaded with flavor and easy to make with simple ingredients!

5 from 7 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: beans, CInco de Mayo, dairy free, Mexican, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 4

Calories: 389kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 5 tablespoons olive oil divided
• 1/4 cup yellow onion finely chopped
• 2 teaspoons garlic minced
• 2 15-ounce cans black beans, drained and rinsed
• 2 tablespoons cilantro finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon Creole seasoning

Optional, for serving:

• Tomato-Based Salsa
• Guacamole
• Vegan Sour Cream

Instructions

• Heat a small skillet over medium-high heat, then add 1 tablespoon olive oil. When the oil is hot, add the onion and cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat and set aside.
• In a medium bowl, mash the black beans until the consistency is mostly smooth. (To save time and effort, try using a food processor for this step.) Once the beans are mashed, stir in the cooled onion mixture, cilantro, cumin, salt, and pepper.
• Divide the mixture into 8 portions. Use your hands to shape each portion into a ball then, with the palm of your hand, gently press each ball into a patty with a thickness of about 1 inch. Place each patty onto a parchment-lined plate (so they don’t stick!) and refrigerate for at least 1 hour and up to overnight.
• In a small bowl, whisk together the flour and Creole seasoning. One at a time, lightly press each patty into the flour mixture, turning to coat each side; set aside.
• Heat a large skillet over medium heat, then add the remaining 4 tablespoons olive oil. When the oil is hot, transfer the flour-coated patties to the pan. Cook without turning the cakes for about 3 minutes, until lightly crisp. Carefully turn and cook for an additional 3 minutes on the other side. When the patties are done, transfer them to a paper towel-lined plate to absorb any excess oil.
• Garnish with desired toppings and serve warm.

Nutrition

Calories: 389kcal | Carbohydrates: 44g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1110mg | Potassium: 723mg | Fiber: 16g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 5mg

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