Black Bean Cakes Recipe

4 1 1
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Black Bean Cakes Recipe

Read Reviews
4 1 1
Publisher Photo
“These vegetarian patties are absolutely delicious and topped with a corn salsa,” says Barbara Nowakowski of Mesa, Arizona. “It’s one recipe your family will request often.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 egg white, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup plus 2 tablespoons minced fresh cilantro, divided
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream

Directions

In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream. Yield: 4 servings.
Originally published as Black Bean Cakes in Light & Tasty August/September 2007, p33

Nutritional Facts

2 each: 264 calories, 5g fat (0 saturated fat), 3mg cholesterol, 577mg sodium, 40g carbohydrate (4g sugars, 9g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 egg white, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup plus 2 tablespoons minced fresh cilantro, divided
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream
  1. In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
  2. In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
  3. In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream. Yield: 4 servings.
Originally published as Black Bean Cakes in Light & Tasty August/September 2007, p33

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Reviews forBlack Bean Cakes

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Hyltoncl User ID: 7501493 265252
Reviewed Apr. 27, 2017

"This was pretty good, and my husband even liked it! That said, I only gave it four stars for a few reasons: 1. The recipe calls for 4tsp canola oil. In instructions, it says to spray a nonstick pan and then cook in oil - spray the pan and then add oil? Just use spray? Quite confusing. My assumption is that I should've used the oil and fried the cakes, which leads to: 2. The cakes didn't hold together. And finally: 3. There is no recommended cooking temperature. Medium? High? 2-4 minutes on medium does not even come close to getting the cakes crispy enough to flip. I ended up increasing the temp to ghost setting to get a teeny bit of crust.

I used Costco's mango peach salsa for the corn salsa, the flavors made the cakes sing! With a few clarifications to this recipe, it would be a five for this family! Thanks for sharing!"

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