Black Bean Cakes
These simple fried black bean cakes are a hearty replacement for burgers, served on their own or with a green salad or a cold rice salad.
2 (15-ounce) cans black beans, rinsed and drained
1/2 red onion, diced
2 tablespoons vegetable oil
prep: 15 minutes
total: 30 minutes
large sauté pan
paper towel-lined plate
2. In a large bowl, mash the beans until they're almost puréed but still chunky. Add the onion, egg and a generous sprinkling of salt and pepper to the beans. Stir to combine. Sprinkle in a little cornmeal at a time until you can barely form small sticky cakes with the mixture. Set the cakes on a plate.
3. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil is barely smoking, add as many bean cakes as will fit in the pan so that they're not touching and you have enough space to easily work with them. (You may need to work in a couple of batches.) Lower the heat so the cakes brown evenly but do not smoke and burn.
4. Brown both sides, about 3-5 minutes per side. Drain them on a plate lined with paper towel and then place them in the baking dish in the oven to keep warm until you serve them.