Tonight’s dinner turned out a little different than expected. The recipe is called “Spicy Black-Bean Cakes” but they didn’t really come out that way. The picture in the cookbook showed them as cute, small, crispy, and almost appetizerish little bites. However, the recipe made a huuuge amount, and dividing it into 8 patties like the recipe said gave me huuuge burgers instead of cakes. They took a lot longer to get crunchy, but the final product turned out creamy inside and crunchy outside, mmm mmm! These would definitely be a great substitute for your standard veggie burger.
Spicy Black-Bean Cakes
Recipe from Great Food Fast: From the Kitchens of Martha Stewart Living
2 Tbsp olive oil (I used closer to 1 tsp)
4 green onions, sliced
6 garlic cloves (I used about 1 Tbsp of minced garlic from the jar)
1-2 jalapenos, finely chopped
1 Tbsp cumin
2 (15.5 oz) cans black beans, drained and rinsed
salt and pepper
1 large sweet potato, peeled and grated (about 2 cups)
1 egg, lightly beaten
1/2 cup plain breadcrumbs
– Heat the broiler. Sautee the oil, green onions, jalapenos, and garlic in a small skillet until softened. Add the cumin and sautee for 30 seconds until fragrant. Transfer to a large bowl.
– Add the beans to the bowl and mash with potato masher, leaving about 1/4 of the beans whole. Season generously w/salt and pepper. Fold in the potato, egg, and breadcrumbs. Divide into 8 balls and form each into a patty.
– Grease a foil-lined baking sheet and place patties on pan. Broil 4 inches from the heat until browned, 8-10 minutes (mine took longer). Turn the patties over and broil on the other side until brown. Serve with lime sour cream.
Lime sour cream
1/2 cup light sour cream (I used plain greek yogurt)
1 jalapeno, minced
2 tsp fresh lime juice