This might sound like a strange recipe to share, but dang it’s sure good! I’ve made this for dinner twice in the last month. The original recipe came from the September issue of Cooking Light. I’ve changed it around a bit, and feel confident in calling it my own recipe now. It’s got some great Mexican flavors going on with the cumin, chili powder, red pepper flakes, and fresh cilantro. This is one of those meals that would be good for breakfast, lunch, or dinner.
Can we be real for a second? Isn’t everything better with a fried egg on top? It seems to be all the rage these days, and I can understand why. My dad was the first person I know who loved putting fried eggs on things. I remember being very young and my dad would always put a fried egg on a BLT. He’d even order it like that at restaurants. Who knew my dad was a trendsetter?
You could definitely fancy this up and serve it on top of a salad, but I’ve been too lazy to do that these days. I hope you enjoy this super easy, fast, and filling meal.
Black Bean Cakes with an Egg on Top
adapted from Cooking Light
1 Tablespoon olive oil
1 (15 oz) can black beans, drained and rinsed
5 Tablespoons panko*
1/4 cup green onions, finely chopped
1 garlic clove, minced
2 Tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 Tablespoon chili powder
1/4 teaspoon salt
4 eggs, fried
1. Preheat oven to 350 degrees.
2. In a food processor; pulse olive oil and beans together until a coarsely chopped paste forms. Transfer mixture to a mixing bowl. Combine remaining ingredients together except for eggs. Divide mixture into 4 patties.
3. Bake bean patties on a baking sheet lined with parchment paper or a silpat for 25 minutes. Remove from oven and top with a fried egg.
* You may not need to use 5 tablespoons of panko. I did and my mixture was pretty dry, but still tasted great. You could start out with 3 tablespoons and go from there depending on your desired texture.