Black Bean Cakes (Bookmarked Recipes)

Tuesday, December 2, 2008

Black Bean Cakes (Bookmarked Recipes)

I saw these and knew I had to make them. I’m submitting them in the Bookmarked Recipes blogging event. Since the majority of my recipes are bookmarked from other blogs, websites, or cookbooks, I could practically submit everything I post to this event, but I’ll just stick to one (at most) a week.

Hubby and I love sweet potatoes and black beans. I made these the same night as the PW Crispy Yogurt Chicken. My plan was to use the leftover yogurt concoction to dip the cakes into. However, I started dipping my chicken in the yogurt before setting some aside for dipping. Grr…

Anyways, I’m not a fan of spice, so I got rid of the jalepeno pepper. We both liked these but I think they’d be better broiled instead of cooked in a pan. That’s what I get for being in a hurry I guess…

Black Bean cakes – from Bean’s Bistro – originally from Martha Stewart – makes 4
2 Green Onions, chopped
2 Tbsp. Sliced Jalapenos, chopped – I omitted
2 Cloves of Garlic, chopped – I used 3
1 Tbsp. Cumin
1 Can of Black Beans, drained
1 Sweet Potato, peeled and grated
1 Egg
1/2 C. Bread Crumbs

In a small saute pan, cook the onions, jalapenos, garlic, and cumin with a little olive oil on medium heat. The onions will be translucent when done.

In a large bowl, pour in the drained black beans. Add in the mixture from the pan and mash everything using a fork. You will want the beans to be smashed, but it’s perfectly ok to have some that are still whole.

Fold in the rest of the ingredients until they are well mixed.

Form small cakes, about 3″ across and around 1/2″ to 1″ high.

Place on a cookie sheet or flat pan. Broil on high for 10 minutes. Be sure they don’t start to burn – if so, turn the broiler down to low – I cooked ours in a saute pan. Next time I’ll try broiling them.

Flip the cakes after the initial 10 minutes and then return to broil for another 2 minutes.

Serve warm. These are excellent with sour cream or a little lime juice.

Side Dish

3 comments »

8 Responses to “Roasted Garlic Chipotle Sweet Potato Burgers”

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1

Aimee — March 10, 2014 at 10:20 am

YUM YUM YUM!
These look so good. Can’t wait to make these once it finally starts feeling like spring around here!
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2

Tracy | Pale Yellow — March 10, 2014 at 2:23 pm

I love veggie burgers, this looks like a fantastic dinner option!
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3

Shannon — March 10, 2014 at 8:01 pm

definitely delicious! i’ve been meaning to make a batch of burgers that I can stash in the freezer… these might have to be it 🙂
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4

Baked Potato Ovens — March 12, 2014 at 5:31 am

Dam from the look is so yummy .Cant wait to get it in my stomach.Thanks mate for such a dish…
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5

Chaya — June 8, 2014 at 1:20 am
This is a wonderful idea. I have never thought of using sweet potatoes in veggie burgers and I am thinking about it now.
- beantownbaker — September 2nd, 2014 @ 7:10 pm
  
  Definitely check them out. Sweet potato veggie burgers are where it’s at!
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6

Jennifer — July 17, 2015 at 9:12 am

I’ve tried these and love them! however, how do you make them look so good and stay together? Mine are really wet (even after adding a lot more flour) and stick like crazy to my skillet. Any suggestions?
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7

John Fiyas — March 28, 2025 at 8:13 am

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