Black Bean Cakes
Yield: 5 four-ounce cakes
Time: 60 minutes
My Black Bean Cakes are a great addition to your next backyard BBQ menu. In college, Chelsea ate a vegetarian diet and I learned to make these for quick and cheap dinners at our apartment. They are great as a burger substitute, on top of a salad, and also stand on their own.
The process of making a “veggie-patty” is often daunting with roasting and pureeing a laundry list of ingredients. Black beans are naturally substantial, and absorb flavors easily making them an adaptable protein for any vegan recipe - and this one is easy.
These well-seasoned black-bean cakes are bound together with tangy Dijon mustard and fine masa flour that rounds out the smokey cumin for an easy meat-alternative for non-meat lovers, or those who simply need a break.
Recently, we topped these with Adilene’s Mexican Slaw to make Black Bean Burgers with Brioche buns.
Make these ahead for your vegetarian & vegan friends at your next summer cookout!
2 eight-ounce cans black beans, strained
1 tablespoon pepper
1 1/2 teaspoons salt
1 tablespoon cumin powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/2 cup masa flour
1 teaspoon vegetable oil
Strain and rinse the black beans. Then let them dry for 15 minutes. In a large bowl, combine all spices, masa flour and black beans. Mash with hands until consistency is like playdough and sticks together. Some whole beans may still be visible.
Mold dough into 4-ounce patties, sized & shaped like a hamburger.
Heat oven to 350* F. Heat a cast iron skillet on the stovetop on Medium heat with oil for 3-4 minutes to let the oil heat through. Place black bean cakes in a skillet, careful not to over crowd the pan. Cook for 3 minutes on each side or until slightly browned.
Place cooked black bean cakes onto a baking sheet with a drying rack and bake for 30 minutes, or until slightly cracking on the sides. Let cakes cool for 5 minutes before serving. To serve, top on a burger buns or a bed of sweet potatoes.
If making ahead, store in an airtight container for up to 3 days. To reheat, bake in the oven on 350* F for 15 minutes. Add cheese to melt on top, if you please!