Place a medium skillet over medium-high heat. Using a fork, toss together the panko and 2 teaspoons of oil in a small bowl. Add to the skillet and stir frequently until light golden brown and toasted. Remove from heat and cool to room temperature.

Set aside ½ cup of the beans and place remaining beans in a large bowl. Mash with a potato masher or fork until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of oil, cumin, salt and cayenne. Add the egg mixture, toasted panko, remaining beans, bell pepper, garlic, cilantro and shallot to the bowl with the mashed beans. Stir until evenly combined.

Divide mixture into 6 equal portions, about ½ cup each. Shape into patties about 1-inch thick. (If not cooking immediately, cover tightly with plastic wrap and refrigerate up to 24 hours. Alternately, place on a parchment lined baking sheet and freeze, then store in an airtight plastic bag.)

Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Carefully place three of the patties in the skillet and cook until well browned on both sides, 8-10 minutes total. Transfer to a plate, tent with foil and repeat with remaining oil and patties.