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Summer Black Beans and Leeks Cakes

Crisp, golden black bean cakes with sweet softened leeks and fresh corn folded in, pan-fried until crisp on the outside.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 245
Ingredients Method

Ingredients
  

  • For the Cakes
  • 2 cans 15 oz each black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 cup leeks white and light green parts only, thinly sliced
  • 2 garlic cloves minced
  • 1 cup fresh corn kernels from about 2 ears
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh cilantro or parsley chopped
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 3 tablespoons neutral oil for frying

Method
 

  1. Spread the drained black beans on a paper towel-lined plate and pat very dry. Let sit a few minutes.
  2. Heat the olive oil, add the leeks, and cook 5 to 6 minutes until softened. Add the garlic and corn, cook 2 minutes more. Let cool slightly.
  3. Mash the dried black beans with a fork until mostly broken down, leaving some texture.
  4. Stir in the leek mixture, egg, breadcrumbs, cilantro, cumin, salt, and pepper until combined.
  5. Cover and refrigerate the mixture for 20 to 30 minutes.
  6. Divide into 8 portions and shape into patties about 3 inches wide.
  7. Heat the neutral oil and fry the cakes in batches, 3 to 4 minutes per side, until golden and crisp.
  8. Drain briefly on paper towels and serve warm.