Black Bean Cakes



3 cups prepared black beans (or 3 cans)

1 large onion, chopped fine

1 green pepper, chopped fine

1 red pepper, chopped fine

4 cloves garlic, minced

1 tsp ground cumin

1 tsp chilli powder

1/2 tsp ground coriander

1 tsp sea salt

1/2 bunch cilantro, chopped

2 eggs

Chilula or hot sauce as desired

2 cups cooked brown rice

1/2 cup panko crumbs

oil (coconut, olive or grapeseed)

For yogurt topping: (combine all ingredients)

1 cup plain greek yogurt

1/2 bunch cilantro, chopped

Juice of 1 lime

2 cloves garlic, minced

pinch of sea salt


Heat 2 Tbl oil in pan. Sautee peppers and onions until start to soften. Season with salt. Add garlic. Season with more salt, cumin, chilli powder and coriander until vegetables are soft and aromatic.

Place 3/4 of the veggie mixture in a food processor with about 3/4 of the beans. Process until blended as smooth at can it be.

Combine in a bowl: The blended mixture, the remainder of whole veggies and beans, 2 eggs, rice, hot sauce and cilantro. Using hands, incorporate mixture. Assess how well it will stay together. If still wet and falling apart, add panko crumbs as needed.

Form into 6-8  large bean cakes.

Heat oil in pan and cook about 5 minutes each side to slightly brown. (May freeze at this point wrapped in parchment or way paper) Transfer to baking tray and heat in oven on 350 when ready to eat.

Serve over a bed of greens with yogurt cilantro sauce and avocado would be great as well!

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