Black Bean Cakes

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs 5 minutes.

Yield: Serves 4
Cost per Serving: $1.90
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 22.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 12.7g
  • Polyunsaturated fat: 4.5g
  • Protein: 13.8g
  • Carbohydrate: 18.7g
  • Fiber: 5.1g
  • Cholesterol: 264mg
  • Iron: 3.4mg
  • Sodium: 602mg
  • Calcium: 92mg

Ingredients

  • Cakes:
  • 3 tablespoons canola oil, divided
  • 5 large eggs, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup panko, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 garlic clove, minced
  • Salad:
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups mixed baby lettuce

Preparation

  1. 1. Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.
  2. 2. Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
  3. 3. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.
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