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Mini Black Bean Cakes

Black Bean Cakes with Guacamole

Black Bean Cakes with Guacamole

From Everyday With Rachael Ray


  1. 1/4 cup extra-virgin olive oil
    1/4 cup mayonnaise
    2 tablespoons fresh lime juice
    1 teaspoon sugar
    1/2 teaspoon ground cumin
    Salt and pepper
    2 ripe avocados, coarsely chopped
    Two 15-ounce cans black beans, 1 can drained but not rinsed, 1 can drained and rinsed
    2 large eggs
    2 tablespoons chopped cilantro, plus whole leaves for garnish
    2 teaspoons ground cumin
    1 teaspoon salt
    Dash hot pepper sauce, such as Tabasco
    1/2 cup flour
    Vegetable oil, for frying


  1. In a nonreactive bowl, whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
  2. Combine the dressing and the avocados and mash until smooth; set the guacamole aside.
  3. In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans.
  4. In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary.
  5. Top the black bean cakes with the guacamole and cilantro leaves.

Serves 20.

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