Black Bean Cakes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

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

Chipotle Chile Oil

Chipotle chile peppers, crushed

Vegetable oil, heated

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cook's Note: the cakes will be delicate.
  5. Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
  6. 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

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

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.