These pan-fried black bean cakes are crispy on the outside and soft and creamy in the center. The idea for this recipe came about after meeting some of my girlfriends at the Flying Biscuit Café for lunch a few weeks ago. All three of us ordered the Love cakes, which consisted of black beans and cornmeal, and true to its name we all loved them. Knowing these would make a healthy vegetarian and budget friendly dinner option I knew I wanted to recreate them at home. Black beans are full of fiber and protein making this a healthy and filling meal.
Unlike some bean patties, these cakes hold their shape well and do not easily fall apart while being cooked.
These cakes work well on their own topped with a tomatillo salsa for a fresh pop of flavor and color to the patties. They also work nicely between a whole wheat roll and topped with your favorite burger fixings for a quick and easy vegetarian burger.
Black Bean Cakes
(Recipe Yields 6 cakes)
– 2- 15oz. cans black beans, rinsed and drained
– 1 egg
– 1/4 cup cornmeal
– 1/2 cup whole wheat flour
– 2 cloves garlic, chopped
– 2 teaspoons cumin
– 1 teaspoon salt
– 1 jar of your favorite, or homemade, tomatillo salsa (optional)
– Place beans, flour, cornmeal, cumin, garlic, and salt in a food processor. Process until smooth and well combined. Form mixture into 6 patties.
– Pour 1-2 tablespoons of olive oil in a skillet. Add 2-3 patties to the pan, cooking till each side is golden brown, about 4-6 minutes per side. Repeat with remaining patties.
– To serve top with the tomatillo salsa or any other toppings of your choice.