Best 20 Bean Cakes Recipes

SPICY BLACK BEAN CAKES

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
• Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
• In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
• Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

SPICY BLACK-BEAN CAKES

Steps:

• Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
• Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
• Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
• For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

BLACK BEAN CAKES

Steps:

• Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
• Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
• In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
• Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
• If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

BLACK BEAN CAKES

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

SPICY BLACK BEAN CAKES

Steps:

• Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
• Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE

Steps:

• Black Bean Cakes
• Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
• Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
• Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
• Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
• Grilled Shrimp
• Soak the skewers in hot water.
• In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
• Turn on the broiler or light the grill.
• Place 4 shrimp on each skewer.
• Meanwhile, heat the black bean cakes.
• Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
• Coriander Sauce
• Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

HEALTHY SPICY BLACK BEAN CAKES WITH GUACAMOLE

Steps:

• Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
• Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
• Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
• Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
• Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
• To serve, top patties with guacamole and tomato.

REFRIED BEAN CAKES

Steps:

• 1. In large bowl combine all ingredients except canola oil and mix well. If the mixture seems a little loose, cover with plastic wrap and refrigerate for about 10 minutes.
• 2. Separate bean mixture into 4 portions and shape each portion into a 3/4 inch patty (it is a rather loose mixture, not like sturdy burgers). Dredge each patty in remaining panko and get ready for a quick saute.
• 3. In large non stick skillet add 1-2 T canola oil and heat on medium. Add patties and cook 3 minutes on each side. Remove from skillet and serve with fried eggs and a salad, or salsa, sour cream and some spicy sriracha sauce.
• 4. If you have any cooked cakes leftover, make a spicy corn tortilla melt the next day. It's quick and delish. For each melt, take 2 corn tortillas (I use the 6 inch) and spread equal amounts of low fat mayo and srirscha sauce on inner side of each tortilla.
• 5. Sprinkle a T or 2 of low fat cheese over the mayo mixture.
• 6. Cover the cheese with a bean cake topped with pico de gallo. Top the patty with a little more cheese. Cover with second tortilla (mayo/sricha side down) and press down lightly so the bean patty will spread to almost the size of your tortilla.
• 7. Spray cooking pan with PAM or similar product, heat burner to medium and add tortilla sandwich to the heated pan. Cook about 3 minutes on one side, and right before you're ready to flip the tortilla, spray top with a little more PAM. Flip and cook another 2 or 3 minutes. Let cool a bit and serve with anything your little heart desires.

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE

Steps:

• Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.

SPICY BLACK BEAN CAKES

Steps:

• Black Bean Cakes: 1. Pick over beans to remove any debris or withered beans, then soak beans in water overnight. Drain and rinse beans. In a medium covered pot, cook beans in boiling water over medium heat until tender, about one hour. If you decide to use canned beans, use 2 cans low-sodium black beans and rinse them well before proceeding. 2. Heat broiler. In a small skillet, warm 1 tablespoon olive oil over medium heat. Cook scallions until softened, 1 minute; then add garlic, jalapeño, and cumin, cooking just until fragrant (about 30 seconds). Transfer to a large bowl. 3. Add cooked beans to bowl; mash with a fork or a potato masher, leaving about ¼ of the beans whole; season generously with salt and pepper. Using clean hands, gently fold in grated sweet potato, beaten egg, and breadcrumbs. With your hands, create lacrosse ball-sized mounds (slightly smaller than a tennis ball), and flatten into patties. Be careful not to make the mounds to big, or else the cakes might fall apart when you flatten them. 4. Line a baking sheet with tin foil and brush foil with remaining oil; place patties on sheet, ½ inch apart. Broil 4 inches from heat until golden brown, 8-10 minutes. Carefully flip cakes with a thin metal spatula, and broil about 2-3 minutes more. Lime Sour Cream: 1. In a small bowl, combine sour cream with lime juice and jalapeño; add a light dusting of cumin and garlic powder, stir well. Add coarse salt and stir well. Increase amounts of lime juice or spices, as desired.

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

Steps:

• Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
• In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
• Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
• Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
• Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

BEAN CAKES

Steps:

• In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;

LUCKY 32 BLACK BEAN CAKES

Steps:

• Rinse black beans in cold water.
• Drain well in a colander for at least 10 minutes.
• Place beans and all other ingredients except Tortilla Chip Breading in a mixing bowl.
• Blend well with hands, mashing some of the beans to form a thick mixture.
• Form mixture into 3-ounce patties.
• Dredge each patty in Tortilla Chip Breading and set aside.
• Spray a large skillet with cooking spray or add 2 tablespoons of olive oil and heat over medium-high heat.
• Saute bean cakes in hot skillet, turning once when bottom are golden brown.
• Serve with condiments of choice, such as salsa and sour cream.
• For Tortilla Chip Breading, place all ingredients in a food processor and process to a crumb consistency.

PANFRIED BLACK BEAN CORIANDER CAKES

Steps:

• In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
• Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
• In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
• Serve bean cakes with salsa.

BLACK BEAN CAKES WITH MOLE SALSA

Steps:

• In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

BLACK BEAN CAKES

Steps:

• Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
• In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
• Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
• Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
• In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES

Steps:

• In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
• Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
• To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA

Steps:

• In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
• Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
• To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
• When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.