Lucky 32 Black Bean Cakes
Savor the bold and vibrant flavors of Lucky 32 Black Bean Cakes, a delicious vegetarian recipe that’s both hearty and nutrient-packed. These crispy black bean patties are seasoned to perfection with aromatic spices like cumin, smoked paprika, and cayenne, then elevated with fresh cilantro, zesty lime juice, and a touch of heat from diced jalapeño. Each cake is pan-fried to golden-brown perfection, boasting a satisfying texture that’s slightly crispy on the outside and tender on the inside. Perfect as a main course alongside a fresh salad or as a crowd-pleasing appetizer with avocado salsa or tangy sour cream, these black bean cakes are a versatile dish that’s easy to make in under 35 minutes. Packed with protein and bursting with flavor, this recipe is your go-to for a quick vegetarian meal or a flavorful dish to impress guests.
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Recipe Information
Ingredients
- 2 cups black beans, cooked and drained
- 0.5 cup breadcrumbs
- 2 stalks green onion, finely chopped
- 0.5 cup red bell pepper, finely diced
- 1 small jalapeño, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.25 cup fresh cilantro, chopped
- 1 large egg
- 1 tablespoon lime juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons oil (for frying)
Instructions
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth but with some texture remaining.
Add the breadcrumbs, green onion, red bell pepper, jalapeño, garlic, cumin, smoked paprika, cayenne pepper, and cilantro to the mashed beans. Mix until well combined.
In a small bowl, whisk together the egg, lime juice, salt, and black pepper. Pour the mixture into the bean mixture and stir until a cohesive dough forms.
Using your hands, form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a parchment-lined baking sheet and set aside.
Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully add the black bean cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip them to avoid breaking.
Once cooked, transfer the black bean cakes to a plate lined with paper towels to drain excess oil.
Serve warm as a main dish with a side of salad, sour cream, or avocado salsa, or as an appetizer with your favorite dipping sauce.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 10.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 336 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
