Black Bean Cakes Recipe

Name: Black Bean Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans (15 oz. each) black beans, rinsed and drained; 2 large egg yolks; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/3 cup minced green onions (including green tops); 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced; 1 1/2 teaspoons ground cumin; 1 teaspoon rice vinegar; 1/2 teaspoon salt; 4 large egg whites; 1 cup crumbled queso fresco (about 4 oz.; see notes) or shredded jack cheese; About 2 tablespoons salad oil

Servings: persons

3 cans (15 oz. each) black beans, rinsed and drained
2 large egg yolks
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup minced green onions (including green tops)
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
1 1/2 teaspoons ground cumin
1 teaspoon rice vinegar
1/2 teaspoon salt
4 large egg whites
1 cup crumbled queso fresco (about 4 oz.; see notes) or shredded jack cheese
About 2 tablespoons salad oil

1
In a food processor, whirl black beans just until slightly chunky. Scrape into a bowl and stir in egg yolks, flour, baking powder, green onions, chilies, cumin, vinegar, and salt.
2
In another bowl, with a mixer on high speed, beat egg whites until they form soft peaks. Fold whites into black bean mixture just until incorporated. Gently stir in queso fresco.
3
Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter in 1/4-cup portions into pan and spread into 2-inch-wide cakes with the bottom of measuring cup. Cook, turning once with a wide spatula, until cakes are browned on both sides and firm to touch in the center, about 6 minutes total. As cakes are cooked, arrange in a single layer on 12- by 15-inch baking sheets in a 200u00b0 oven; cover loosely with foil and keep warm up to 30 minutes. Repeat to cook remaining cakes, adding more oil to pan as necessary.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cans (15 oz. each) black beans, rinsed and drained, 2 large egg yolks, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Black Bean Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bean Cakes

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