Ingredients:

  • 1 can (15 oz / 425g) low-sodium black beans, rinsed and drained
  • 1/4 cup (30g) finely grated carrots
  • 2 tbsp (30g) corn kernels, mashed or finely chopped
  • 1/4 tsp (1.5g) garlic powder
  • 1 large egg (approx. 50g)
  • 1/4 cup (30g) breadcrumbs
  • 1 tbsp (15ml) olive oil
  • 1 pinch (0.5g) salt

Instructions:

  1. Drain and rinse the black beans until the water runs clear. In a mixing bowl, mash the beans using a fork or masher until they reach a velvety consistency with only a few small chunks remaining.
  2. Fold in the grated carrots, chopped corn, and garlic powder.
  3. Add the egg and breadcrumbs, stirring until the mixture becomes tacky and holds its shape when pressed.
  4. Heat olive oil in a non-stick skillet over medium-low heat.
  5. Scoop about 1 tablespoon of the mixture and flatten it into a small disk (about 1.5 inches wide).
  6. Cook for 3-4 minutes per side until the cakes are mahogany-colored and firm to the touch.