Black Bean Cakes

Friday I cooked a bag of dried black beans in the crockpot. (soaked overnight by the way).  I love to have them to make my favorite Southwestern Rice Bowls.

But I had a craving for Black Bean Cakes and decided I need to share this with you too. 🙂 They have just the perfect amount of “kick” for me. I don’t like overly spicy so you can definitely add more jalapeños or pepper sauce if you like prefer more.

I love to top mine with plain Greek Yogurt too! Yum yum!

Ingredients

3 cups of black beans, drained

¼ cup of red onion

¼ cup of salsa

¼ cup of fresh chopped cilantro

½ a jalapeno pepper, minced

1 teaspoon of Tabasco sauce

2 cups of Panko bread crumbs – 1 cup to mix in beans and 1 cup for dredging the cakes

½ teaspoon of coriander

½ teaspoon of cumin

½ teaspoon of black pepper

Fat free Plain Greek yogurt, optional

DIRECTIONS

1.  Preheat oven to 400 degrees

2.  Drain the black beans into a colander and drain for 10 minutes

3.  Mix the beans, onions, salsa, cilantro, jalapeno, tabasco and 1 cup of panko bread crumbs in a bowl.

4.  Thoroughly blend using hands.  Be sure to mash the beans to form a thick mixture.

5. Form into patties.

6.  In a separate bowl, mix the other 1 cup of panko bread crumbs, cumin, coriander and black pepper.

7.  dredge the patties in the bread topping on both sides and place on a baking sheet.

8.  Cook for 15 minutes

8.  Then flip over and cook for another 15 minutes or until golden brown.

You can also saute them in a pan over medium high heat in a couple of tablespoon of coconut oil or olive oil until crispy.