Black Bean and Potato Cakes
Crispy, flavorful, and packed with plant-based goodness, these Black Bean and Potato Cakes are the perfect blend of hearty and wholesome ingredients. Made with creamy mashed russet potatoes, protein-rich black beans, and a touch of vibrant spices like cumin and paprika, these savory patties are pan-fried to achieve a golden, crunchy crust while staying tender on the inside. Finely chopped scallions and fresh cilantro or parsley add a burst of freshness, while a hint of garlic enhances the flavor profile. Ready in just 40 minutes, they’re ideal as a satisfying vegetarian appetizer, side dish, or even a light main course. Serve them warm with your favorite dipping sauce, a dollop of sour cream, or a zesty squeeze of lime for the ultimate comfort food experience. Perfect for meal prep or sharing, these black bean and potato cakes are as versatile as they are delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Russet potatoes
- 1 cup Black beans (canned, drained, and rinsed)
- 0.5 cup Bread crumbs
- 2 stalks Scallions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh cilantro or parsley (chopped)
Directions
Step 1
Peel and dice the potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are soft and easily pierced with a fork. Drain and allow them to cool slightly.
Step 2
In a large mixing bowl, mash the cooked potatoes with a fork or potato masher until smooth. Leave a few small lumps for texture, if desired.
Step 3
Add the black beans to the bowl with the mashed potatoes. Mash the beans lightly with the back of a fork, leaving some whole for texture.
Step 4
Add the bread crumbs, chopped scallions, minced garlic, cumin powder, paprika, salt, black pepper, and fresh cilantro or parsley to the bowl. Mix everything together until evenly combined. The mixture should be slightly sticky but easy to handle. If it's too wet, add a bit more bread crumbs.
Step 5
Divide the mixture into 8 equal portions. Shape each portion into a round patty, about 3 inches in diameter and 1/2 inch thick.
Step 6
Heat the olive oil in a large skillet over medium heat. Once hot, add the patties in batches, making sure not to overcrowd the pan.
Step 7
Cook each patty for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Step 8
Serve the black bean and potato cakes warm with a dollop of sour cream, a squeeze of lime, or your favorite dipping sauce. Enjoy!
Nutrition Facts
| Serving size | (681.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 785.7 |
| Total Fat 4.3g | 0% |
| Saturated Fat 0.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3249.2mg | 0% |
| Total Carbohydrate 157.6g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 9.8g | |
| Protein 32.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.3mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2729.5mg | 0% |
Source of Calories