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.