If you’re looking for a winning appetizer to serve at your next dinner party, this is it! Making 30 appetizer cakes that will be devoured by vegetarians and meat lovers alike, these delicious black bean cakes are meant to be shared. If you’re not sure how to make bean cakes, our simple recipe instructions below will guide you every step of the way – you’ll find it’s a piece of black bean cake! Share the recipe and our corny pun with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make these appetizer size black bean cakes, preheat oven to 400°F. Line a baking sheet lined with parchment paper, coat with cooking spray and set aside.
In a large bowl, mash half of the black beans to make a coarse puree. Stir in the remaining beans, red pepper and garlic.
Place 1½ cups of breadcrumbs in a shallow bowl and set aside. Add remaining ½ cup breadcrumbs to bean mixture, along with Cabot Lite50 Jalapeño Cheddar cheese, cilantro, egg, 1½ teaspoons of salt and cumin. Scoop a heaping tablespoon of mixture into the palm of your hand (mixture will be soft) and form it into an approximate 1-inch diameter patty (don’t worry if not perfectly round).
Dip the patty into breadcrumbs, turning to coat, and transfer to prepared baking sheet. Repeat with remaining bean mixture. Season tops lightly with salt and pepper.
Bake cheesy bean cakes for 15 to 20 minutes, turning over halfway through baking time.
If desired, sprinkle with additional grated cheese, returning to oven briefly to melt cheese.
Looking for another crowd-pleasing appetizer recipe to make for your next gathering? Try our Cabot Cheddar, Zucchini & Garlic Bruschetta! Cabot is a co-operative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this black bean cake recipe, so please rate and review it when you have the chance!
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Ingredients
Nonstick cooking spray
2 (15.5-ounce) cans black beans, rinsed and drained
1 bottled roasted red pepper, chopped
2 large garlic cloves, minced
2 cups panko (Japanese-style) or other dried breadcrumbs, divided
2 ounces Cabot Jalapeño Light Cheddar, grated, plus more for top of cakes (about ½ cup)
½ cup finely chopped fresh cilantro
1 large egg, lightly beaten
1½ teaspoons coarse salt, plus more for sprinkling
1 tablespoon ground cumin
Ground black pepper to taste
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Directions
PREHEAT oven to 400°F. Line baking sheet lined with parchment paper and coat with cooking spray; set aside.
MASH half of beans to make coarse puree, in large bowl; stir in remaining beans, red pepper and garlic.
PLACE 1 ½ cups breadcrumbs in shallow bowl and set aside. Add remaining ½ cup breadcrumbs to bean mixture, along with cheese, cilantro, egg, 1 ½ teaspoons of salt and cumin.
SCOOP heaping tablespoon of mixture into palm of your hand (mixture will be soft) and form into approximate 1-inch diameter patty (don’t worry if not perfectly round).
DIP into breadcrumbs, turning to coat, and transfer to prepared baking sheet. Repeat with remaining bean mixture. Season tops lightly with salt and pepper.
BAKE for 15 to 20 minutes, turning over halfway through baking time.
If desired, sprinkle with additional grated cheese, returning to oven briefly to melt cheese.
Calories: 42
% Daily Value
Total Fat: 1g
2%
Saturated Fat: 0g
0%
Cholesterol: 9mg
3%
Sodium: 246mg
10%
Carbohydrates: 6g
2%
Dietary Fiber: 2g
8%
Protein: 3g
Calcium: 30mg
3%
5 out of 5 stars (based on 1 review)
Darlene
February 19, 2012
Cabot White Cheddar & Black Bean CakesI had everything on hand except fresh cilantro, so made the recipe as written sans the cilantro. Recipe is so quick and easy to prepare. And these little cakes cook up so nicely. I chose not to add more grated cheese to the top of the patties.One suggestion – be sure to add enough salt depending upon the type of beans you use.I will definitely make this recipe again.
