Serve one black bean cake per person for an appetizer, or two for a main course.
Ingredients
3 15-ounce cans black beans, drained (about 4 cups), divided 2 large eggs 3 cups toasted fresh breadcrumbs made from crustless French bread, divided 1 cup chopped red bell pepper 1/2 cup chopped green onions (about 4) 1/2 cup chopped fresh cilantro 2 garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper
4 tablespoons vegetable oil
Purchased salsa
Sour cream
Avocado slices
Preparation
Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl. Stir in remaining beans, 1 1/4 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each. Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill.)
Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side. Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.
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