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.
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
1/2 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.