Black Bean Cakes With Chipotle Cream

Southern Living
For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.
Makes 8 servings (serving size: 1 cake and 1 tablespoon cream)


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1 red bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen corn kernels, thawed
4 garlic cloves, minced
6 teaspoons olive oil, divided
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup fine, dry breadcrumbs, divided
3 tablespoons chopped fresh cilantro
2 tablespoons light mayonnaise
1 large egg, beaten


Prep: 15 Minutes
Cook: 25 Minutes
Chill: 1 Hours

Sauté first 4 ingredients in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Remove from heat; cool slightly.

Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.

Shape black bean mixture into 8 (1/2-inch-thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.

Cook 4 patties in 2 teaspoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 teaspoons oil. Serve with Chipotle Cream.

Created date

February 2006

Nutritional Information

Calories 169
Caloriesfromfat 33 %
Fat 6.7 g
Satfat 1.9 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 6.9 g
Carbohydrate 23.4 g
Fiber 5.1 g
Cholesterol 28 mg
Iron 2.1 mg
Sodium 440 mg
Calcium 58 mg