Black beans are so epic and I absolutely love them. Black bean burritos, black bean soup, black beans galore! As you can tell I love them. I’m sure after making this delicious recipe you will love them as well. These black beans cakes are full of flavor, texture, and they are filling. You’ll be emailing me in no time saying how great they were.
1 Small Onion (diced)
1 Garlic Clove (minced)
2 Cans of Organic Black Beans (15-ounce cans – drain of juices)
5 Tablespoons of Olive Oil
1 teaspoon Seasoned Salt
1 teaspoon Cumin
1 teaspoon Oregano
1 1/2 cups Panko Japanese Bread Crumbs
1/3 cup Flour
2 Eggs (beaten)
In a large skillet heat 2 out of your 4 tablespoons of olive oil. Add onion and garlic then allow it to cook until soft. Add cumin and oregano. Place this sauteed onion mixture a food processor. Add 1 1/2 cups of the black beans and pulse until the beans are chopped but not smooth. Pour this mixture into a large bowl. Add the remaining whole beans, 1/2 cup of the bread crumbs, and seasoned salt. Form the mixture into patties, about 1/2 inch thick.
Grab 3 bowls. In each bowl place separately: flour, beaten eggs and remaining bread crumbs. Take each black beans cake dust it with flour, then dip into the egg, then into the bread crumbs. Press it firmly into the bread crumbs so that the crumbs stick to the black bean patty. You will repeat this process until all of your patties are coated so the easy process is flour, egg. breadcrumbs, repeat.
In a large skillet, heat remaining 3 Tablespoons of your olive oil. Add the black bean patties and fry over medium heat on each side until golden brown and crispy. You can serve the black bean cakes with sour cream and sauteed spinach if you’d like. I also add a little balsamic vinegar for extra flavor. You did it! If you’re doing the vegetarian challenge be sure to tag us using the hashtag #SavorSimply