Black Bean Cakes With Chipotle Cream

For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.

Yield: Makes 8 servings (serving size: 1 cake and 1 tablespoon cream)
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 33%
  • Fat: 6.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.9g
  • Carbohydrate: 23.4g
  • Fiber: 5.1g
  • Cholesterol: 28mg
  • Iron: 2.1mg
  • Sodium: 440mg
  • Calcium: 58mg

Ingredients

  • 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
  • Chipotle Cream

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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