Spicy black bean patties
You’ll be hooked on this spicy black bean appetizer from the first crispy bite.
Whether it’s Meatless Monday, your vegetarian friends coming over for dinner, or you’re ready to try a fab new recipe – these black bean cakes will hit the spot. The array of savory ingredients that go into the cakes ensure the taste is spot on, and frying them up in a bit of olive oil just seals the deal. And then there are the toppings…. Seriously, this is one recipe you’ll keep coming back to. They’re just that good.
- 2 cans black beans, drained
- 1 large egg
- 2 cups bread crumbs*
- 1/2 red bell pepper, finely diced
- 2 stalks green onion, sliced
- Handful parsley or cilantro, chopped
- 1-2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 8 ounces sour cream
- 1 cup salsa
- 1 avocado, sliced
Toppings and garnish:
Process a little more than half of the beans with the egg in a food processor or blender until smooth. Transfer to mixing bowl.
Add half the breadcrumbs (I prefer using homemade breadcrumbs, but store-bought Panko will work just fine), the diced peppers, scallion, and all remaining herbs and spices. Mix well.
Form into patties, and place on parchment lined baking sheet. Pour remaining bread crumbs over patties, coating on both sides and all around.
Heat 2 tablespoons olive oil in a skillet. Fry several at a time, for about 3 minutes on each side.
Serve with a dollop of sour cream, a spoonful of salsa, and sliced avocado.
A version of this recipe originally appeared in Bon Appetit Magazine, summer 2004, shared by the chefs at The Charlotte Street Grill and Pub in Asheville, North Carolina.