Black Bean Cakes with Guacamole

May 2007
Black Bean Cakes with Guacamole

by 19 people

add your rating

Add a comment

Drain the crispy bean cakes on a double layer of paper towels, to soak up any extra frying oil before topping them.

Makes: 20 servings

Prep: 15 mins

Cook: 15 mins

  • 2 ripe avocados, coarsely chopped
  • 2 15 ounce can  black beans, 1 can drained but not rinsed, 1 can drained and rinsed
  • 2 large eggs
  • 2 tablespoons chopped cilantro, plus whole leaves for garnish
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Dash hot pepper sauce, such as Tabasco
  • 1/2 cup flour
  • Vegetable oil, for frying
  1. Combine the dressing and the avocados and mash until smooth; set the guacamole aside.
  2. In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans.
  3. In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary.
  4. Top the black bean cakes with the guacamole and cilantro leaves.