Recipe courtesy of Curtis Aikens

Bean Cakes

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  • Level: Easy
  • Yield: 4 servings of 4 pancakes each
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2 cups black beans (see recipe above), drained

1 tablespoon cilantro, chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 small garlic clove, minced

1 small onion, finely chopped

2 large eggs, beaten

1/2 cup flour plus more if needed

Vegetable oil

Sour cream and fresh or jarred salsa as an accompaniment


  1. In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;