Crispy Spicy Black Bean Cakes with Cilantro
Pan-fried black bean patties bound with breadcrumbs and brightened by fresh cilantro and jalapeño. Cumin, chili powder, and paprika deliver warmth, while a quick sear creates golden, crispy edges. Serve hot with sour cream and salsa for a satisfying vegetarian side or light main.
Ingredients
Instructions
- 1
Mash black beans in a large bowl with a fork until mostly smooth.
- 2
Add breadcrumbs, cilantro, red onion, jalapeño, cumin, chili powder, paprika, salt, and pepper. Mix until well combined.
- 3
Form mixture into patties using about 1/4 cup per patty.
- 4
Heat olive oil in a skillet over medium heat.
- 5
Cook patties 3-4 minutes per side until golden brown and crispy.
- 6
Serve hot with sour cream and salsa.
Tips
Don't overmix after adding breadcrumbs; a slightly chunky texture helps patties hold together.
Chill formed patties for 15-30 minutes before cooking if mixture feels loose.
Use medium heat to avoid burning the outside before the inside cooks through.
Good to Know
Refrigerate cooked patties in an airtight container up to 3 days. Reheat in a skillet over medium heat until warmed through.
Form and chill patties up to 8 hours before cooking.
Hot, topped with sour cream, salsa, lime crema, or a fried egg.
Common Mistakes
Undermixing the batter will cause patties to fall apart during cooking; mix until just combined.
Using high heat will char the outside before the inside cooks; stick to medium heat.
Skipping the drain-and-rinse step for canned beans will make patties soggy.
Substitutions
Gluten-Free Swaps
General Alternatives
hotter; use less