TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup olive oil
  • 1 small onion, cut into small dice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh garlic
  • 2 (15.5-ounce) cans black beans, drained and quickly rinsed
  • 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
  • 1 egg, lightly beaten
  • Juice of 2 limes
  • 2 teaspoons hot sauce
  • 1/2 cup all-purpose flour, as needed
  • 1 cup teardrop tomatoes, halved
  • Yogurt, for serving
  • Chipotle Chile Oil, recipe follows, optional
  • Vegetable oil, heated
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Directions

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion, cumin, coriander, salt, and pepper and cook until the onion is soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and set aside to cool.

In a medium mixing bowl, mash the black beans well with the back of a fork. The bean mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, 2 tablespoons cilantro, beaten egg, half of the lime juice, and hot sauce and mix well. Add the flour to the mixture, as needed, until the mixture binds.

Heat 6 tablespoons of the olive oil in a medium nonstick skillet over medium heat. When the oil is hot, use a 1/3-cup measure to make 8 patties and transfer the bean patties to the pan.
Cook's Note: the cakes will be delicate.

Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

Combine the tomatoes, the remaining lime juice, the remaining tablespoon of olive oil, and cilantro, to taste. Garnish the bean cakes with yogurt and tomato relish and serve immediately. Drizzle with chipotle chile oil, if desired.
Chipotle Chile Oil
Chipotle chile peppers, crushed
Vegetable oil, heated

Steep the crushed chipotle peppers in hot vegetable oil, then cool and decant into a jar or bottle for storage.

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Newest Ratings and Reviews

Read all 6 reviews

  • on January 16, 2013

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    These are my favorite black bean cakes yet. They held up well, did not fall apart, cooked evenly and cleanly, and are dense and flavorful. I did use vegetable oil for the cooking because I did not know I barely had any olive oil left until I was standing in front of the stove with the bowl. Also, I did not try to form the patties until I scooped the mix into the pan to cook. I kind of scooped it up, plopped it in, and then flattened it out after it was already cooking. It made perfectly round, beautifully consistent cakes. I topped with a TBSP of sour cream.
    I put them in MFP and the recipe came out to approx 192 calories each. This will definately go in my daily rotation.

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  • on October 06, 2012

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    It was delicious and yummy the whole family enjoyed them with burger buns and salad

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  • on September 19, 2012

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    Loved them - My husband said "I'm going to want to eat these again".

    people found this review Helpful.
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