Spicy Black-Bean Cakes

59 Ratings
  • 5 14
  • 4 9
  • 3 18
  • 2 13
  • 1 5

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.

Everyday Food, September 2004

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Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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

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Reviews (17)

59 Ratings
  • 5 14
  • 4 9
  • 3 18
  • 2 13
  • 1 5
Martha Stewart Member
06/04/2017
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.
Martha Stewart Member
02/25/2015
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!
Martha Stewart Member
02/25/2015
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!
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Martha Stewart Member
06/03/2011
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.
Martha Stewart Member
07/30/2010
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!
Martha Stewart Member
07/30/2010
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!
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Martha Stewart Member
07/20/2010
These were fabulous! My husband loved them so much that I'm making them again this week.
Martha Stewart Member
07/01/2010
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...
Martha Stewart Member
05/23/2010
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!
Martha Stewart Member
04/04/2010
Love this recipe! You can also use greek yogurt on top instead of sour cream.
Martha Stewart Member
04/04/2010
Love this recipe! You can also use greek yogurt on top instead of sour cream.
Martha Stewart Member
02/22/2010
Love this recipe!...I make it a lot and you can control the spice and just add on the side some chopped jalepeno for those who love it hot....the kids love these too....I like to put out a variety of toppings, the green part of the green onion, avacado, cilantro, jalepeno! They are a great side dish or appetizer and save well...I have frozen them too - quick snack and healthy
Martha Stewart Member
03/17/2009
Delicious! I served this was salsa instead of the sour cream. Any number of ingredients such as red onion, sweet peppers and other spices could be added to this basic recipe for endless variety. Healthy and yummy!
Martha Stewart Member
03/17/2009
Delicious! I served this was salsa instead of the sour cream. Any number of ingredients such as red onion, sweet peppers and other spices could be added to this basic recipe for endless varity. Healthy and yummy!
Martha Stewart Member
03/17/2009
Delicious! I served this was salsa instead of the sour cream. Any number of ingredients such as red onion, sweet peppers and other spices could be added to this basic recipe for endless variety. Healthy and yummy!
Martha Stewart Member
03/17/2009
Delicious! I served this was salsa instead of the sour cream. Any number of ingredients such as red onion, sweet peppers and other spices could be added to this basic recipe for endless variety. Healthy and yummy!
Martha Stewart Member
02/02/2009
This recipe is a tasty way to incorporate beans into your diet and your children's. My family really enjoys them. You can reheat the leftovers on a frying pan for a quick lunch. Great appetizer or side dish too. The lime sour cream is wonderful with them.
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