Spicy Black Bean Cakes

Spicy Black Bean Cakes


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

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Bradenton, FL


  • Lime Sour Cream:
  • 1/2 C. reduced fat sour cream
  • 2 tsp. fresh lime juice
  • 1 sm. fresh jalapeno pepper, minced
  • salt to taste
  • Black Bean Cakes:
  • 2 Tbs. olive oil, divided
  • 4 green onions, thinly sliced
  • 6 cloves garlic, pressed
  • 2 fresh jalapeno peppers, finely diced
  • 1 Tbs. ground cumin
  • 2 14.5-oz. cans black beans, drained and rinsed
  • salt and black pepper to taste
  • 2 C. grated raw sweet potato
  • 1 egg, lightly beaten
  • 1/2 C. plain dried bread crumbs

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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.

For black bean cakes:

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 8-10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

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