Spicy Black Bean Cakes

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  • 2 (15 ounce) cans black beans, drained
  • 6 green onions, finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 large egg, beaten
  • 1 cup yellow cornmeal
  • Canola oil for frying


Place beans in a blender or food processor and blend until finely chopped. Place in a large bowl.
Mix in green onions, red pepper, cilantro, garlic, jalapeño, cumin and salt.
Mix in egg and cornmeal.
Heat oil in a heavy skillet over medium heat.
Working in batches, drop heaping tablespoons of bean mixture into oil.
Fry until cakes are firm, brown and crispy, about 6 minutes per side. Keep batches warm in oven.
Serve as an appetizer or main dish, with sour cream and salsa.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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