Spicy Black Bean Cakes
Crispy, zesty, and packed with plant-based protein, these Spicy Black Bean Cakes are the ultimate crowd-pleaser for any meal. Made with a flavorful blend of mashed black beans, panko breadcrumbs, fresh cilantro, scallions, and bold spices like cumin, paprika, and chili powder, these patties are bursting with Southwestern-inspired flavors. A quick chill in the fridge ensures they hold together perfectly, while pan-frying creates an irresistible golden crust. Ready in just 30 minutes from start to finish, these patties are versatile enough to enjoy as a hearty appetizer, a meatless main course, or even tucked into a taco or burger bun. Serve with a dollop of sour cream, a drizzle of lime juice, or your favorite toppings for a dish that's as customizable as it is delicious. Perfect for fans of easy vegetarian recipes that don’t skimp on spice!
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Recipe Information
Ingredients
- 2 cups (cooked, or 1 can drained and rinsed) Black beans
- 1 cup Panko breadcrumbs
- 1 large Egg
- 3 stalks Scallions (green onions), finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup Olive oil or vegetable oil (for frying)
Instructions
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture for added bite.
Add the panko breadcrumbs, egg, chopped scallions, minced garlic, cilantro, ground cumin, paprika, chili powder, salt, pepper, and lime juice to the mashed black beans.
Mix everything thoroughly until well combined. The mixture should be moist but not overly sticky. If it’s too wet, add more breadcrumbs 1 tablespoon at a time.
Using your hands, form the mixture into 8 evenly sized patties (about 2-3 inches wide and 0.5 inch thick). Place the patties on a plate and refrigerate for 10-15 minutes to help them bind.
Heat the olive oil or vegetable oil in a large nonstick or cast-iron skillet over medium heat.
Carefully place the patties in the skillet, cooking in batches if necessary to avoid overcrowding. Fry each patty for 3-4 minutes on each side, or until golden-brown and crispy.
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite toppings, such as sour cream, guacamole, salsa, or a fresh squeeze of lime juice.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 9.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 457 mg | 10% | |
*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.
