Black Bean Fish Cakes

These Black Bean Fish Cakes are a delicious and innovative twist on traditional seafood cakes, combining the earthiness of black beans with a medley of spices and fresh vegetables. Perfectly crispy on the outside and tender on the inside, they offer a satisfying vegetarian option that is both nutritious and flavorful.

Ingredients

• canned black beans - 200 grams, drained and rinsed
• cooked quinoa - 100 grams
• red bell pepper - 1 small, finely diced
• green onion - 2, chopped
• garlic - 2 cloves, minced
• fresh cilantro - 2 tablespoons, chopped
• ground cumin - 1 teaspoon
• smoked paprika - 1 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• egg - 1 large
• breadcrumbs - 50 grams
• olive oil - 2 tablespoons, for frying

Steps

1. In a large mixing bowl, mash the black beans using a fork until mostly smooth, leaving some chunks for texture.
2. Add the cooked quinoa, diced red bell pepper, chopped green onion, minced garlic, chopped cilantro, cumin, smoked paprika, salt, and black pepper to the mashed beans. Mix well until combined.
3. Crack the egg into the mixture and stir until evenly distributed, then gradually add the breadcrumbs until the mixture holds together.
4. Form the mixture into 4 equal patties, about 1.5 cm thick.
5. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the fish cakes in batches, cooking for 4-5 minutes on each side until golden brown and crispy.
6. Remove the cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
7. Serve warm with your favorite dipping sauce or a fresh salad.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber, which supports digestive health.
• Rich in plant-based protein, making it a filling meal option.

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