Black Bean Cakes
One of Kenya’s (many) favorite foods are black beans. He loves them with brown rice or quesadillas, or even just on their own. I wanted to come up with another fun way for him to enjoy them.
Beans are an incredible source of fiber and iron and because of their soft texture they’re perfect for forming into these little black bean cake-like patties. Sometimes I find it hard to come up with delicious vegetarian recipes which are truly filling, but these totally fit the bill.
I love serving these to Kenya with a little guacamol-wee and sour cream for him to dip in. Trust me, the only major problem I had making these was keeping my husband away from them. Luckily, most of the ingredients are things I keep on hand, so I quickly cooked up an extra batch so we would all have plenty to munch on at dinner and throughout the next day.
Black Bean Cakes (Makes About 20 Patties)
1 15 Oz Can Black Beans, rinsed and drained
1 Ear of Corn, cut off the cob (or 1 cup frozen kernels, defrosted)
1/2 Cup Cheddar Cheese, shredded
1/4 Cup Cilantro, packed
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
2 Tbsp Bread Crumbs
1 Egg
1 Tbsp Oil, Vegetable or Canola
1. Place all the ingredients in a food processor and puree.
2. Heat a large saute pan over low to medium heat with 1 tbsp oil.
3. Place 1 Tbsp of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a pancake).
4. Cook for 3 minutes.
5. Flip on the other side and cook another 3-4 minutes or until cooked through.
6. Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
7. Cool and serve.
*Allow to cool, transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or heat in oven for 10 minutes at 300.
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Tags: baby food, black bean cakes, bread crumbs, cheddar cheese, Cilantro, cooking with kids, corn, easy recipes, egg, fast recipes, garlic powder, guacamole recipes, healthy mexican recipes, homemade baby food, mexican recipes, onion powder, organic baby food, quesadilla recipes, quick recipes, recipes for kids, toddler recipes, vegetable patties, vegetarian recipe, vegetarian recipes
I love the black bean cakes recipe. I made it for my daughter’s lunch. I used food coloring to color the sour cream so I could make a flower on the top. Sour cream petals, guac leaf, and cheddar cheese center. I know they aren’t beautiful, but I am pretty excited about it.
http://es.tinypic.com/r/24qu640/5
So I made these last night. They were good but when I went to flip them over in the pan after cooking on one side for a few minutes, they totally fell apart!
What’s the deal? I followed the recipe exactly. Any tips? Thanks!!
I’m just making them right now, you have to make sure that they fully set for 3 minutes before you flip them and the pan is oiled. Did you cook them under low heat?
I had the same crumble issues too! I thought I should have used another egg. I ended up adding half a cup of cheese and using wet hands to shape the “dough” into little burger shapes and I cooked them for at least double the recommended time. Hope that helps. My daughter is a fiend for these I give them to her with salsa and they disappear!
I had the same problem with my first attempt. Is the 1 tbsp of oil listed in the ingredient list supposed to go in the batter or is it for the pan? I ended up adding more bread crumbs. I made them very small, about the size of a silver dollar. I also cooked them for 6 minutes on the first side and then 3-5 minutes on the second side. The flavor was great.
The 1 tbsp is for the pan. You have to let it set on one side before flipping. But thanks for letting me know! I’m happy you enjoyed the flavor
Oh, see I put the oil into the batter. Bet that had a lot to do with my problems. I read “Put all the ingredients into a food processer and puree” and then put all the indegredients including the oil listed into the food processer. Thank you so much for clarifying. I will try it next time without the oil in the batter and perhaps I will have better luck! My 9 month old gobbled them up for lunch today. I am sure I will be making a new batch soon
These were delicious but I too had the same problem with them falling apart. Actually they were quite runny in the pan when I first dropped them in. I let the pan get really hot and then let them sit on one side for longer than 3 mins and they still fell apart.
This recipe can be a little tricky for some, how big are you making your cakes? I find that the bigger the cakes are, they are will fall apart when flipping.
What if I don’t have black beans? Can you make it with kidney beans?
Kidney beans might be too sweet, I would make them with white or pinto beans instead