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Spicy Black-Bean Cakes

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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2004

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

To grate the potatoes with a box grater (instead of food processor), use the large holes and work over a bowl.

Reviews Add a comment

  • misslisam1
    4 JUN, 2017
    Easy, delicious, colorful! I love the grated sweet potato in there! Destined to become a favorite recipe. I didn't take the seeds or ribs out of the single jalapeno I used and the cakes are nice and [filtered]y.
    Reply
  • ansleybusch
    25 FEB, 2015
    These were super delish! I used greek yogurt instead of the sour cream and it made a perfect complement to the cakes. I loved the combination of the spicy black beans with the sweet sweet potatoes. Turned out crispy on the outside and tender on the inside. I would definitely use these cakes for black bean burgers, too!
    Reply
  • ansleybusch
    25 FEB, 2015
    These were super delish! I used greek yogurt instead of the sour cream and it made a perfect complement to the cakes. I loved the combination of the spicy black beans with the sweet sweet potatoes. Turned out crispy on the outside and tender on the inside. I would definitely use these cakes for black bean burgers, too!
    Reply
  • JenniferSF
    3 JUN, 2011
    I halved this recipe - omitted the jalapenos and used about 2 tablespoons of egg whites for the egg. I always have problems with keeping bean cakes together (even when I do use an actual egg) but the scallion, garlic, cumin and sweet potato gave it a great flavor. I might mix those into my next black bean burgers. Also, my cakes only needed about 5 minutes under the broiler for one side and 2 or 3 for the second side.
    Reply
  • FrogPrincePaperie
    30 JUL, 2010
    We made this for a party as a one bite appetizer (see pics here http://frogprincepaperie.com/?p=300) with a sweet potato sauce and cilantro sour cream and it turned out fantastic. Our guests loved them and ate every last one!
    Reply
  • FrogPrincePaperie
    30 JUL, 2010
    We made this for a party as a one bite appetizer (see pics here http://frogprincepaperie.com/?p=300) with a sweet potato sauce and cilantro sour cream and it turned out fantastic. Our guests loved them and ate every last one!
    Reply
  • earthseame
    20 JUL, 2010
    These were fabulous! My husband loved them so much that I'm making them again this week.
    Reply
  • tkking17
    1 JUL, 2010
    I tried these, and they didnt' turn out crispy like the picture...I accidentally use 2 TBLS of oil to saute the onions -- do you think that was the problem? They were crispy outside/burnt, but mushy inside...
    Reply
  • CarebearNJ
    23 MAY, 2010
    I made this tonight with the only substitution of using 1 can lima beans and 1 can of black beans instead of 2 cans of black beans (ran out). I loved it! The patties were tasty and flavorful, not at all dry. The sour cream made a really nice condiment and went with the veggies and polenta I served as sides. If you halved the size of the patties, I think these would be ideal as party apps!
    Reply
  • sarah9
    4 APR, 2010
    Love this recipe! You can also use greek yogurt on top instead of sour cream.
    Reply