Black Bean Cakes



Serving size

2 cakes
30 Minutes
60 minutes

This recipe can be multiplied by making separate batches, but they don’t keep well.

Black Bean Cakes


2 Tbsp. chopped White onions (minced)
1 cup bread crumbs (or gluten-free bread crumbs)
1 large Egg(s)
1 large Egg white(s)
2 Tbsp 2% milk
4 Tbsp. Celery, raw (minced)
2 Tbsp. Coriander (cilantro) leaves, raw (chopped)
1 15 ounce can Canned no salt added black beans (drained and rinsed)(divided)


Mix together the minced onion, bread crumbs, egg, egg white, milk, celery, cilantro and 1 cup of the black beans. Use a fork, mashing and blending until smooth.

Fold in the 1/2 cup whole black beans and chill for at least an hour.

Pat together into 8 cakes each one about 3 inches in diameter and one inch thick.

Preheat oven to 350°F.

Arrange the black bean cakes on a non-stick cookie sheet and place in the oven for 10 minutes. Turn the cakes over and switch the oven to broil. Broil for 4 minutes.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs in this dish.


This is a low sodium recipe.

Recipe Notes

Cooking foods that would usually be fried in a pan with a lot of oil is just as easily done by using a little spray oil and baking at high temperature or broiling. The food tastes better because it’s not so greasy.

"Cut the fat, cut the fat."

Rudiger von Wechmar, German politician