Black bean cakes
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 6 min
- Cook: 8 min
- Makes: 8 cakes
Ingredients
- 200 g tinned black beans, no added salt, rinsed
- 1 egg
- 4 tbsp breadcrumbs
- 1/2 red pepper, chopped fine
- 1 pinch ground cumin
- 1 tbsp olive oil
Contains: Egg, Wheat
Method
- Mash the beans well. Mix with the egg, breadcrumbs, pepper and cumin.
- Shape into small flat cakes and cook in the oil 3–4 minutes a side until firm. Cool.
Safety: Cool fully before handing over — the inside stays hot much longer than the outside.
Storage: Fridge 2 days, freezer 1 month.
Tip: Beans mashed into a cake are safe and filling; whole beans are still a round food at this age.
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