Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Anne Close, Chicago, Illinois
Recipe by Southern Living March 2006

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Recipe Summary

prep:
15 mins
cook:
25 mins
chill:
1 hr
total:
1 hr 40 mins
Yield:
Makes 8 servings (serving size: 1 cake and 1 tablespoon cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

169 calories; calories from fat 33%; fat 6.7g; saturated fat 1.9g; mono fat 2.5g; poly fat 0.7g; protein 6.9g; carbohydrates 23.4g; fiber 5.1g; cholesterol 28mg; iron 2.1mg; sodium 440mg; calcium 58mg.
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