Go Back

Spiced black bean cakes

These spice black bean cakes are ideal for vegans, vegetarians and those who have food allergies. I made them using gluten-free buckwheat flour, but brown rice, chickpea or maze flour would work too. They are perfect snacks or nibbles - also make ideal patties in a burger.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin black beans
  • 4 spring onions
  • 1 garlic minced
  • 1 egg lightly beaten
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp hot paprika or chilli powder
  • 3-5 Tbsp flour of your choice see above
  • 2 Tbsp chopped fresh coriander

Method
 

  1. Mash the black beans well with the back of a fork in a mixing bowl.
  2. Finely chop the spring onion and add to the beans.
  3. Add the remaining ingredients, season with salt & pepper, then combine well.
  4. Divide the mixture into big or small patties, according to your requirement.
  5. Oil a pancake pan and fry the patties for a couple of minutes on each side, until golden.
  6. Serve warm or at room temperate with salsa, chutney or dip of your choice.