Black Bean and Corn Cakes (Printable Version)
Lightly crisp cakes featuring corn and black beans, seasoned with cumin and oven-baked to golden perfection.
# What You'll Need:
→ Main Ingredients
01 -
1 can black beans, drained and rinsed
02 -
1 can corn, drained
03 -
1/4 cup breadcrumbs
04 -
1 egg
05 -
1 teaspoon cumin
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C) and prepare a mini muffin tray.
02 -
Place the black beans in a mixing bowl and lightly mash. They do not need to be fully mashed.
03 -
Add the corn, breadcrumbs, egg, cumin, garlic powder, onion powder, salt, and pepper to the mashed black beans. Mix thoroughly until the batter is cohesive.
04 -
Using a cooking scoop, portion 1.5 to 2 tablespoons of the mixture into each well of the muffin tray.
05 -
Press down each portion of the mixture to flatten slightly.
06 -
Bake for 20 minutes or until the edges of the cakes are crispy.
07 -
Allow the cakes to cool slightly before serving.