3/4 cup panko breadcrumbs
2 tsp olive oil
2 (15 oz) cans black beans, drained and rinsed
2 large eggs
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 red bell pepper, finely diced
1/4 cup fresh cilantro, minced
1 shallot, minced
Mix the breadcrumbs and 2 teaspoons of olive oil in a small bowl. Heat a small frying pan over medium heat, add the breadcrumbs and toast until lightly browned. Set aside.
In a large bowl mash all but half a cup of the black beans. Add in the red bell pepper, shallot and cilantro.
In a small bowl beat the eggs, salt, cumin and cayenne together.
Mix the egg mixture into the bean mixture, add in the half cup of black beans and the panko breadcrumbs, mix together and refrigerate for half an hour.
Shape the mixture into 6 half cup patties. Heat 2 tablespoons of olive oil in a large skillet and cook the patties for around 10 minutes, turning half way through cooking.