Black Bean Cakes with Ginger-Cilantro Cream

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Black Bean Cakes with Ginger-Cilantro CreamRecipe
Photo: Iain Bagwell; Styling: Ginny Branch


The black bean mixture is delicate. Turn cakes gently, as they may fall apart. If they do, don't worry--you can press them back together. Serve with a simple salad of lettuce, sliced cucumbers and radishes, and carrot ribbons.
Serves 4 (serving size: 1 patty and about 1/4 cup sauce)


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2 tablespoons butter, divided
1/2 cup finely chopped onion
1 tablespoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper, divided
1/4 cup panko
1 tablespoon lime juice
1 (14.5-ounce) can unsalted black beans, rinsed and drained
2 large eggs, lightly beaten
1/4 cup reduced-fat sour cream
2 tablespoons finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger


Hands-on: 23 Minutes
Total: 23 Minutes

1. Heat a medium skillet over medium heat. Add 1 tablespoon butter; swirl until butter melts. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in cumin, 1/2 teaspoon salt, coriander, red pepper, and 1/4 teaspoon black pepper; cook 30 seconds, stirring. Remove from heat. Stir in panko and lime juice.

2. Place beans in a bowl; coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide bean mixture into 4 portions, gently shaping each into a 1/2-inch-thick patty. Heat pan over medium-high heat. Add remaining 1 tablespoon butter to pan; swirl until butter melts. Add patties to pan; cook 3 minutes on each side or until browned.

3. Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, sour cream, cilantro, and ginger. Serve with patties.

Created date

March 2014

Nutritional Information

Calories 192
Fat 10.3 g
Satfat 5.6 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 9 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 116 mg
Iron 2 mg
Sodium 476 mg
Calcium 86 mg