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Black Bean Cakes

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients  

  • 1 15 ounce can black beans, rinsed and drained
  • 1 ear of corn, cut off the cob (or 1 cup frozen kernels, defrosted)
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup cilantro, packed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons bread crumbs
  • 1 large egg
  • 1-2 tablespoon vegetable or canola oil

Instructions 

  • Place all the ingredients, except the oil, in a food processor and puree.
  • Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
  • Place 1 Tbsp of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a pancake).
  • Cook for 3 minutes.
  • Flip on the other side and cook another 3-4 minutes or until cooked through.
  • Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
  • Cool and serve.
  • *Allow to cool, transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or heat in oven for 10 minutes at 300.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 110mg | Fiber: 2g
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