black bean cakes

I was a never a fan of black bean cakes. I think it is because people tried to pass it off as a hamburger substitute. They are not the same. It turns out, that if you don’t think of them as a hamburger substitute, black beans cakes are very delicious. These cakes stand on their own, and are wonderful when served with a salad.

Black Bean Cakes

source: Wegmans


  • 2 cans (15.5 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 6 tbsp finely minced sweet mini peppers (about 6) //If you can’t find  mini bell peppers, substitute regular bell peppers
  • 1 small onion, finely minced // I use a food processor to mince the peppers and the onion at the same time
  • 3 large eggs
  • 1/3 cup milk or water
  • 1 cup all-purpose flour
  • 2 cups panko
  • 2 cups vegetable oil
  • salt & pepper


  1. Mash drained beans with a potato masher in a large bowl. Set aside.
  2. Heat olive oil, peppers, and onions in a large skillet over medium heat. Cook stirring, about 5 minutes, until vegetables are soft and cooked through. Sprinkle with about 1/2 tsp of salt and 1/2 tsp of pepper. [If your beans have a ton of sodium, you can omit the salt completely] Dump pepper and onion mixture into mashed beans and fold to combine. Wipe out skillet.
  3. Divide mixture into 6 equal portions. Form into patties. Place on a parchment paper-lined baking sheet and place in freezer (uncovered) 30 minutes. // If you rub a little oil on your hands before starting, you will keep the mixture from sticking to your hands
  4. Preheat the oven to 350 degrees.
  5. Whisk eggs and milk together in a shallow bowl. Put the flour and panko in 2 separate shallow bowls. Arrange the bowls into flour, egg, panko order.
  6. Place each bean cake in flour bowl, coating well. Dip in egg mixture until well-coated, then dredge in panko until completely coated. Place cakes on a plate until all cakes are prepared for frying.
  7. Heat vegetable oil in a large skillet to 350 degrees. Depending on the size of your pan, you may need more or less oil. You want about an inch of oil. You can place a bit of panko in the oil and if it starts sizzling immediately the oil is hot enough.
  8. Add cakes to pan. Cook 3-4 minutes until golden brown. Carefully turn over. Cook the other side 3-4 minutes. Drain on paper towels. You can do this in batches if you don’t have a large enough pan.
  9. Place cooked cakes on baking sheet. Bake 10-12 minutes until heated through.

The cakes can be made in advance through step 8 and refrigerated. Bake in 350 degree oven until heated thoroughly (about 20 minutes).

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