Class 41’s Spicy Black Bean Cakes

Class 41’s Spicy Black Bean Cakes


2 15-ounce can black beans, drained and rinsed

6 scallions, white parts removed, green parts thinly sliced

1/2 cup red bell pepper, stemmed, seeded, and finely chopped

1/4 cup fresh cilantro, chopped

2 garlic cloves, minced

1 1/2 tablespoons jalapeño, stemmed, seeded, and finely chopped

2 teaspoons ground cumin

1 large egg

2 tablespoons plus 1 cup yellow cornmeal

6 tablespoons olive oil

Sour cream

Salsa of your choice

Hot sauce (optional)


Toss the beans into a large bowl. Mash them up coarsely with a potato masher or just a large wooden spoon. Add the scallions, belle pepper, cilantro, garlic, jalapeño, and cumin. Mix well. Season with salt and pepper to taste.

Add the egg and 2 tablespoons of the cornmeal. Mix well.

Pour the oil into a large skillet set over medium heat. Add as many of the cakes as can comfortably fit in one layer. Cook for about 6 minutes a side. They break easily, so be careful when you flip.

Drain the cakes on a paper towel when done. Repeat with the remaining cakes.

Serve with salsa and sour cream, and maybe a little hot sauce, too.

Serves four.

Heart healthy and fun for football games and hangin' out. Call CCSC for more Black Bean Action. 704-375-4500.

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