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Black Bean Cakes

Black Bean Cakes

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Donna

These are really delicious, especially when served with sour cream or the homemade sauce included in this recipe! They are great for Chinese New Year.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
  2. In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
  3. Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
  4. Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
  5. In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
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Reviews

GAIL20011
27
7/6/2004

Hello All: I added one large egg and 3/4 cup of cornmeal. It made it easier to control the patties. I put them on a cookie sheet using parchment paper, then I sprayed a little pam on each pattie. I baked them on 350 for about 30 minutes they came out wonderful and I cut the fat.

ACOOPER4
16
9/18/2003

This is delicious. I used canned black beans and needed to add some bread crumbs in order to roll into balls. I put them in a tortilla with some tomato and sour cream and had as a main dish.

MISSCRIS
6
7/6/2004

These were good. For those of you whose cakes fell apart, your oil probably wasn't hot enough. Tip: when you think the oil is heated in the skillet, toss in a pinch of flour, if it sizzles, then it's ready.