Best 20 Black Bean Cakes Recipes

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Black bean cakes, also known as black bean burgers, are a delicious and healthy alternative to traditional meat-based burgers. They are made with a mixture of black beans, vegetables, and spices, and are packed with protein, fiber, and antioxidants. Black bean cakes are easy to make and can be grilled, pan-fried, or baked. They can be served on a bun with your favorite toppings, or as a main course with a side of salad or rice. With their versatility and nutritional value, black bean cakes are a great addition to any meal. In this article, we will explore some of the best recipes for black bean cakes, providing you with a variety of options to suit your taste and dietary preferences.

Let's cook with our recipes!

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

SPICY BLACK-BEAN CAKES



Spicy Black-Bean Cakes image

Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
Lime Sour Cream

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.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 10 g, Protein 12 g

BLACK BEAN CAKES



Black Bean Cakes image

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 24m

Number Of Ingredients 13

7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 tablespoons Emeril's Original Essence or Creole Seasoning
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons hot sauce

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



Black Bean Cakes image

These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 large egg white, lightly beaten
2 green onions, finely chopped
1/4 cup plus 2 tablespoons minced fresh cilantro, divided
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 teaspoons canola oil
1/2 cup frozen corn, thawed
1/2 cup chunky salsa
1/4 cup fat-free sour cream

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.

Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

Provided by Matthias Radits

Categories     Bean     Appetizer     Cocktail Party     Vegetarian     Cornmeal     Bell Pepper     Pan-Fry     Jalapeño     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly

Yield Makes 18

Number Of Ingredients 12

2 15-ounce cans black beans, drained well
6 green onions, finely chopped
1/2 cup finely chopped seeded red bell pepper
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 1/2 tablespoons minced seeded jalapeño chili
2 teaspoons ground cumin
1 large egg
2 tablespoons plus 1 cup yellow cornmeal
6 tablespoons (about) olive oil
Sour cream
Purchased salsa

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.

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Food Network

Time 2h10m

Yield 2 to 4 servings

Number Of Ingredients 19

4 ounces sour cream
1 teaspoon adobo
Squeeze lime juice
2 cups dried black beans
1 onion, chopped
5 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
6 to 8 garlic cloves, chopped
1 1/2 tablespoons vegetable oil
1/4 cup flour
1 1/2 teaspoons ground cumin
Salt and pepper
1 tablespoon adobo
Olive oil
1/4 cup julienned red onion
1/4 cup diced tomatoes
Squeeze lime juice

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.

HEALTHY SPICY BLACK BEAN CAKES WITH GUACAMOLE



Healthy Spicy Black Bean Cakes With Guacamole image

Healthy vegetarian meal, with a lot of flavor. You can eat it over a bed of lettuce or with corn tortillas.

Provided by FirstChoiceHealthyF

Categories     < 30 Mins

Time 20m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1/2 medium avocado, seeded and peeled
1 tablespoon lime juice
2 slices whole wheat bread, torn
3 tablespoons fresh cilantro leaves
2 garlic cloves
1 (15 ounce) can black beans, rinsed and drained
1 chipolte pepper, in adobo suace
2 teaspoons adobo sauce
1 teaspoon ground cumin
1 egg, beaten
1 small tomatoes, chopped

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.

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE



Black Bean Cakes With Spicy Cilantro Sauce Recipe image

Provided by á-174942

Number Of Ingredients 21

SPICY CILANTRO SAUCE:
2 tablespoons unsalted butter
1/2 cup finely-chopped onion
1/2 cup finely-chopped green bell pepper
2 large garlic cloves minced
1 2/3 cups cooked black beans
2/3 cup fine dry bread crumbs
1/3 cup fresh cilantro leaves chopped fine
Kosher salt to taste
Freshly-ground black pepper to taste
2 large eggs beaten lightly
1 cup yellow cornmeal
Vegetable oil for frying
3/4 cup chopped fresh cilantro leaves
1/3 cup vegetable oil
3 tablespoons soy sauce
1 garlic clove minced
1 tablespoon fresh lime juice
1/2 jalapeño chile minced
Kosher salt to taste
Freshly-ground black pepper to taste

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



SPICY BLACK BEAN CAKES image

Categories     Bean

Yield 24 cakes

Number Of Ingredients 16

Black Bean Cakes:
2/3 lb dried black beans (yields 4 cups cooked beans)
2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1-2 jalapeños, finely chopped
1 tablespoon ground cumin
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
½ cup plain dried breadcrumbs
Lime Sour Cream:
½ cup sour cream
2 teaspoons fresh lime juice
1 small jalapeño, finely minced
Cumin, garlic powder, and coarse salt, to taste

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.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE



Grilled Shrimp with Black Bean Cakes and Coriander Sauce image

Categories     Cake     Sauce     Bean     Side     Broil     Shrimp     Coriander     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 32

Black Bean Cakes
1/2 pound black beans, picked clean and rinsed
1 tablespoon olive or corn oil, plus more for frying
1 small yellow onion, finely chopped
1 small green bell or poblano pepper, finely chopped
1 jalapeño, chopped (if not using poblano)
1 garlic clove, minced
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
Flour, for dusting cakes
Sour cream and cilantro sprigs, as garnish
Grilled Shrimp
4 (6-inch) bamboo skewers
2 tablespoons olive oil
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon salt
16 medium or large headless shrimp, peeled and deveined (leaving tails intact)
Coriander Sauce
1 medium shallot, finely chopped
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/2 cup white wine
2 tablespoons sherry wine vinegar
1/2 teaspoon ground coriander
5 tablespoons butter, softened
2 tablespoons chopped cilantro
Salt and pepper

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.

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



Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

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.

LUCKY 32 BLACK BEAN CAKES



Lucky 32 Black Bean Cakes image

A recipe from the Lucky 32 restaurant chain in North Carolina and is one of their most requested recipes. Though Lucky 32 makes these cakes with Tabasco brand hot-pepper sauces, other brands of hot sauce may be substituted, and just one type of hot sauce may be used instead of two with similar results.

Provided by Miss Annie

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 cups cooked black beans
1/2 cup salsa
1/2 cup red onion, finely diced
1 1/4 red bell peppers, finely diced
1/4 cup chopped fresh cilantro
2 cups breadcrumbs
1 tablespoon fresh jalapeno pepper, diced
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeno sauce
2 cups crushed tortilla chips
1 teaspoon ground cumin
1 teaspoon ground coriander

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.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili With Green Onion Corn Cakes image

This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.

Provided by kitchenslave03

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb 90% lean ground sirloin
salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped
4 -6 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
3 tablespoons chili powder
1 tablespoon cumin
1 cup beef stock
diced tomato
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, drained
2 tablespoons cilantro, chopped
2 (8 1/2 ounce) packages corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons oil
3 scallions, thinly sliced
butter, for greasing griddle

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.

Nutrition Facts : Calories 573.7, Fat 21.6, SaturatedFat 6.5, Cholesterol 85, Sodium 1032, Carbohydrate 69.3, Fiber 12.8, Sugar 15.4, Protein 26.8

BLACK BEAN CAKES WITH MOLE SALSA



Black Bean Cakes with Mole Salsa image

Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (1-1/4 cups salsa).

Number Of Ingredients 19

1 can (15 ounces) black beans, rinsed and drained
1 large egg, beaten
1 cup shredded zucchini
1/2 cup dry bread crumbs
1/4 cup shredded Mexican cheese blend
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cumin
2 tablespoons olive oil
SALSA:
2 medium tomatoes, chopped
1 small green pepper, chopped
3 tablespoons grated chocolate
1 green onion, thinly sliced
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 to 2 teaspoons minced chipotle pepper in adobo sauce
1 teaspoon honey

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.

Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

PANFRIED BLACK BEAN CORIANDER CAKES



Panfried Black Bean Coriander Cakes image

Categories     Bean     Herb     Appetizer     Vegetarian     Quick & Easy     Cornmeal     Pan-Fry     Gourmet     Sugar Conscious

Yield Serves 2 as a main course

Number Of Ingredients 13

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 large garlic clove, minced
1 tablespoon unsalted butter
a 19-ounce can black beans, rinsed and drained (about 1 2/3 cups)
1/3 cup fine dry bread crumbs
1 large egg, beaten lightly
3 tablespoons fresh coriander leaves, chopped fine
1/2 teaspoon salt
1/2 cup yellow cornmeal
vegetable oil for frying
Accompaniment:
*Accompaniment: chopped vegetable salsa

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.

SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA



Shrimp Cakes With a Black Bean and Corn Salsa image

Ready, Set, Cook! Special Edition Contest Entry: Cajun Shrimp Cakes with a Black Bean and Corn Salsa

Provided by barby64

Categories     Potato

Time 1h30m

Yield 10 shrimp cakes, 4-6 serving(s)

Number Of Ingredients 21

1 1/2 lbs cooked shrimp, peeled and deveined
32 ounces Simply Potatoes Traditional Mashed Potatoes
1/3 cup mayonnaise
2 tablespoons cajun seasoning
1 teaspoon pepper
1 teaspoon salt
1 small onion
7 eggs
8 ounces Japanese-style bread crumbs
2 cups flour
vegetable oil
1 cup corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 red pepper, diced
1/2 cup cilantro, chopped
2 garlic cloves, crushed
6 green onions, sliced
3 limes
3 tablespoons extra virgin olive oil
0.5 (5 ounce) can diced tomatoes (with green chilies)
Baby Spinach

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.

BLACK BEAN CAKES



Black Bean Cakes image

These are really delicious, especially when served with sour cream or the homemade sauce included in this recipe! They are great for Chinese New Year.

Provided by Donna

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 12

Number Of Ingredients 9

3 cups dry black beans
1 tablespoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
⅓ cup chopped fresh cilantro
2 tablespoons vegetable oil
½ cup plain yogurt
1 tablespoon milk
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.3 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 6 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 110.5 mg, Sugar 1.2 g

BLACK BEAN MARINATED TOFU CAKES WITH STEAMED BOK CHOY



Black Bean Marinated Tofu Cakes With Steamed Bok Choy image

Tofu, black bean sauce, bok choy! A Rose Reisman recipe... This marinade is so good. For a heartier meal cook some whole wheat pasta or soba noodles and double the marinade to add to the finished dish.

Provided by kelly in TO

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons honey
2 tablespoons sweet chili sauce or 2 tablespoons ketchup
1 1/2 tablespoons black bean sauce
1 teaspoon sesame oil
1 teaspoon crushed fresh garlic
1 teaspoon crushed fresh ginger
12 ounces extra firm tofu, cut into squares (21/2 inches wide x 1/2 inch deep, about 3 cups)
4 bunches baby bok choy
1 teaspoon sesame seeds, toasted
1/4 cup chopped cilantro or 1/4 cup parsley

Steps:

  • For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade!
  • Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.
  • Warm the remaining sauce in a small skillet over low heat.
  • Steam the bok choy just until bright green, about 2 minutes. Do not overcook!
  • Place the bok choy on serving plates.
  • Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.

CUBAN BLACK BEAN CAKES RECIPE



Cuban Black Bean Cakes Recipe image

Provided by devogirl

Number Of Ingredients 11

1 15-oz can black beans, drained and rinsed
1/4 cup loosely packed fresh cilantro, chopped
1 tablespoon ketchup
1 teaspoon garlic powder (granulated)
1 teaspoon onion powder (granulated)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoon Vegan Mayo (pg. 272)
2 tablespoon cornmeal
Lime Creme (pg. 271)

Steps:

  • 1. Preheat oven to 350°F. Grease or line a cookie sheet with parchment paper and set aside. 2. In a mixing bowl, mash beans with a fork so that no whole beans are left but the mixture is not mushy and pureed like refried beans. Add cilantro, ketchup, spices, and Vegan Mayo and mix together. 3. Then add 1 tablespoon cornmeal and mix. If it's still slightly sticky to the touch, add another 1 teaspoon to 1 tablespoon of cornmeal. Try not to exceed 2 tablespoons of cornmeal, as it will dry the patties out. 4. Shape mixture into 4 patties (slightly smaller than a medium-size burger) using, your hands. 5. Bake for 10 minutes, flip, and bake for 5 minutes more. Bake a third time for 5+ minutes. The patties should have a lightly crisp outside, but still be relatively soft, like crab cakes. You also don't want to overcook or your cakes will dry out. 6. Serve cakes with a dollop of Lime Creme.

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Susan Spicer

Categories     Bean     Side     Fry     Dinner     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 cakes

Number Of Ingredients 14

1 pound black beans, rinsed and soaked
2 tablespoons olive oil, more for frying
1 green bell pepper, chopped
1 onion, chopped
1 small jalapeño, chopped
1 tablespoon garlic, minced
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
All-purpose flour, for dusting
Salt and freshly ground pepper
Sour cream, for garnish
Cilantro, for garnish

Steps:

  • 1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer. Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.
  • 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper. Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.
  • 3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth. Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
  • 4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture. Lightly dust cakes with flour. Set aside.
  • 5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side. Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person. Garnish each plate with a dollop of sour cream and a sprig of cilantro.

Tips:

  • Choose the right beans: Black beans are the traditional choice for these cakes, but you can also use other types of beans, such as kidney beans, pinto beans, or chickpeas.
  • Soak the beans overnight: This will help to soften the beans and make them easier to cook.
  • Rinse the beans thoroughly before cooking: This will help to remove any dirt or debris.
  • Use fresh, flavorful ingredients: The better the quality of your ingredients, the better your black bean cakes will taste.
  • Don't overcook the beans: Overcooked beans will be mushy and bland.
  • Season the cakes well: Use a variety of spices and herbs to give your cakes flavor.
  • Cook the cakes over medium heat: This will help to prevent them from burning.
  • Serve the cakes with your favorite dipping sauce: Guacamole, salsa, or sour cream are all good choices.

Conclusion:

Black bean cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover black beans. With a few simple ingredients and a little bit of time, you can easily make these tasty cakes at home. So next time you're looking for a quick and easy meal, give black bean cakes a try!

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