Shelly's Black Bean Cakes
1 yellow Onion, diced
2 green Onions, diced
2 cloves Garlic, minced
1 (15-ounce) can Black Beans, drained
1 Tablespoon chopped fresh Cilantro
2 cloves Garlic, minced
1/2 teaspoon ground Cumin
1/2 teaspoon Kosher Salt
a few twists of freshly ground Black Pepper
1/2 cup Corn Kernels (I used cooked from frozen)
2 Tablespoons Cotija Cheese, crumbled
2 tablespoons Dry Breadcrumbs
Olive Oil
Sour Cream or Fage Greek Yogurt
Guacamole
Chopped fresh Cilantro
Saute onions till golden. Add garlic cook 1 minute more. Add cumin, salt & pepper. Add drained black beans and cilantro and mash with a potato masher till refried bean texture. Add the corn (if you can't do corn add more beans or maybe red & yellow bell peppers diced) and cheese. Mix to combine.
Divide mixture evenly into 7-8 balls and set aside. Roll balls in bread crumbs. Shape into 1/2-inch-thick patties (about the size of a crab cake). Place in the fridge to firm up for about 5 minutes. Coat a large nonstick skillet with oil. Place over medium-high heat until hot. Add patties, cook 3-4 minutes on each side or until lightly browned. Place on a non-stick cookie sheet and bake at 350 for 10 minutes.
To serve top with cilantro, sour cream/yogurt, and/or guacamole.
Black beans are a virtually fat free, non-animal protein source, an excellent source of dietary fiber, they are a good source of manganese, magnesium, thiamin (vitamin B1), phosphorous, iron and they taste damn good too.
More Eggface Black Bean Recipes:
Shelly's Black Bean Soup
Shelly's Beef & Black Bean Crockpot Stew
Shelly's Southwest Lasagna
