Ingredients:

  • 1 (15 oz / 425 g) can black beans, rinsed and drained thoroughly
  • 1/4 cup (30 g) finely minced carrots
  • 1/4 cup (30 g) finely minced celery
  • 1 large egg (50 g)
  • 1/4 cup (30 g) Panko or gluten-free breadcrumbs
  • 1/2 tsp (2 g) garlic powder
  • 1/2 tsp (1 g) ground cumin
  • 1/4 tsp (1 g) smoked paprika
  • 1 tbsp (15 ml) olive oil

Instructions:

  1. Place the drained black beans in the mixing bowl. Using a fork or masher, crush the beans until about 70% are smashed but a few whole beans remain to create structural contrast.
  2. Stir in the minced carrots, celery, egg, breadcrumbs, and spices. Mix until the ingredients are evenly distributed.
  3. Allow the mixture to rest for 5 minutes to enable the breadcrumbs to hydrate and thicken the batter.
  4. Heat olive oil in a non-stick skillet over medium heat.
  5. Scoop approximately 2 tbsp (30 ml) of mixture per cake and flatten into a disc about 1/2 inch thick.
  6. Fry for 3-4 minutes per side until a mahogany-colored crust forms and the edges look crisp.