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Black Bean Cakes

4 | 1 Reviews
Total Time:Prep/Total Time: 25 min.

Recipe by Barbara Nowakowski, Mesa, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

These vegetarian patties are absolutely delicious and topped with a corn salsa. It’s one recipe your family will request often. —Barbara Nowakowski, Mesa, Arizona

TEST KITCHEN APPROVED

Black Bean Cakes

4 | 1 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 large egg white, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup plus 2 tablespoons minced fresh cilantro, divided
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream
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Directions

  1. In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
  2. In a small nonstick skillet, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
  3. In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

Nutrition Facts

2 cakes: 264 calories, 5g fat (0 saturated fat), 3mg cholesterol, 577mg sodium, 40g carbohydrate (4g sugars, 9g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.