One woman's insight into her daily life and some 'adventures'.............cooking, collecting, travels etc. With a lil' bit of this and that...........

Wednesday, October 26, 2011

Black Bean Cakes

I got this Black Bean Cake recipe from one of my foodie friends Diane on a foodie board. She always had amazing recipes.
Sometimes we just don't want to eat meat...meat all the time so this is one way of getting some good protein.
I've served these for appetizer's before but had to make them smaller and then had salsa and or guacamole on the side. They have always been a hit and the platter is left clean. For ourselves we just like to have some buttered rice on the side with some veggies for a dinner....or we have even made burgers with them and just use your imagination for fixin's. this is one of my daughter jackie's favourite.......which surprised me because she's a straight chicken and rice eater.

We love Black Bean Cakes at my house..........I usually make a double batch and then freeze some for later. They are packed with tons of protein so if in a hurry and no time to cook they are great defrosted out of the freezer for a nice dinner or lunch. My favourite is that for a party they can be made ahead and then I flash freeze them for the day of the party.

 I use an ice cream scoop..........I have three sizes and it depends on what I need them for I use that size of scoop. It's a lot faster and I might add neater.

 Being crumbed,........sometimes I use Panko Breadcrumbs for a more crispy texture or Italian breadcrumbs. Depends what I have hanging around in my pantry. I've even done a mixture of both which works out well............

 Sauteeing  in canola oil and ready to eat. :-)

Black Bean Cakes
Source; Charlotte street Grill and Pub, Asheville, NC.

3-15 oz. cans Black Beans (divided)
2 large eggs
3 cups Breadcrumbs (divided)
1 cup chopped red pepper
1/2 cup chopped green onions (4)
1/2 cup cilantro
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. cayenne or to taste
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. ground pepper 

4TBSP. veggie oil

Puree 2 cups of the Black Beans with eggs in food processor til' smooth.
Transfer to a large bowl.
Stir in the remaining beans, 1-1/4 cups breadcrumbs, and the next 10 ingredients.

Shape the mixture into patties.
Coat the patties into the remaining breadcrumbs.
Heat 4 TBSP. of oil into a heavy skillet over medium heat.
Add the cakes and cook on either side til' golden brown....(about 3 minutes on each side).
Transfer to a plate.

Serve with salsa or guacamole........or your choice of fixin's.

Note*****These can be put on a greased lightly cookie sheet with Olive oil and drizzled......then popped into the oven at 400 deg. F.for 15 minutes til' golden. Can turn them halfway of you want.


Today I'm linking to;





  1. Oh, these look fabulous, Erica!!! If they have yours and Diane's endorsement, I know they are incredible :)

  2. I love black beans and these black bean cakes look incredible. Great ingredients and simple to prepare. Glad I stopped by.

  3. I have never tried black ben cakes. Interesting recipe.

  4. Thanks lizzy...we love these black bean cakes and they are so easy.

    Vicky......Glad you stopped by, these beans are very yummy.Simple ingredients.

    Quay.....these black bean cakes are good and packed with lots of protein.

  5. This looks wonderful! I'd like to invite you to link up at Tastetastic Thursday!