Black Bean Cakes

Try this Black Bean Cakes recipe from Scales by Conair for a perfect start to a Mexican meal.

Nutritional Information

Per serving (makes 6 cakes):
  • Calories268 (8% from fat)
  • Carbohydrates41g
  • Protein17g
  • Fat3g
  • Saturated fat0g
  • Cholesterol0g
  • Sodium818mg
  • Calcium74mg
  • Fiber16g


  • 4green onions, thinly sliced
  • 2medium garlic cloves, finely chopped
  • 1/2medium red or yellow pepper, finely diced
  • 2teaspoons extra virgin olive oil, divided
  • 1/4teaspoon kosher salt
  • 1can (15 ounces) black beans, well drained, divided
  • 1teaspoon chopped fresh cilantro
  • 1/4teaspoon freshly ground black pepper
  • 1/4teaspoon ground cumin
  • 2teaspoon fresh lime juice
Black Bean Cakes


  • 1Preheat an indoor grill to High.
  • 2Toss the onions, garlic, pepper, 1 teaspoon of the oil and salt together in a mixing bowl.
  • 3Once the grill is preheated, evenly distribute the vegetables between the griddle plates. Cook until vegetables are slightly soft and browned, about 5 minutes.
  • 4While vegetables are cooking, pulse 1 cup of the beans in a mini food processor so that they are roughly puréed.
  • 5Once vegetables are griddled, return them to the mixing bowl with both the puréed and remaining whole beans and mix well with the cilantro, remaining spices and lime juice. Form bean mixture into ¼ cup patties. Carefully wipe the griddle plates with paper towels and then wipe them again with the remaining olive oil.
  • 6Place bean cakes evenly on the griddle plates and cook about 5 to 6 minutes on high.