Black Bean CakesAugust 10, 2010
These spicy bean croquettes can be made ahead; 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
- Bottled salsa
- Sour cream
- Avocado slices
- 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.