Friday, April 25, 2014

Recipe: Spicy Black Bean Cakes

These black bean burgers are amazing and you will never guess that they are also made with sweet potato. They are so easy to make and you can prepare them ahead of time and refrigerate them until ready to cook. My Mom first made them last summer and I was addicted. I finally just got the recipe from her and wanted to share. My Mom and I both substitute the sour cream in the sauce with Greek yogurt for a healthier alternative (in bold). I grilled the cakes instead of broiling them.

Spicy Black Bean Cakes
(serves 8)

Lime Sour Cream:
1/2 cup reduced fat sour cream (Greek yogurt)
2 tablespoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste

2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

1. To prepare sauce, mix the sour cream (or yogurt), lime juice, 1 small minced jalapeno pepper, and salt together in a small bowl. Cover, and refrigerate.
2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
3. Transfer contents of skillet to large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. 
4. Divide into 8 balls, and flatten into patties.
5. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
6. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with sauce.
We grilled the cakes on medium, approximately 4 minutes on each side.

Yesterday I omitted the jalapeno peppers since I knew the girls would be eating them and I didn't want it to be too spicy. I also used cooked sweet potato since I already had made them the day before. In this case I didn't not have to grate the potato (and one less dish to clean). Instead, I mashed it into the black bean mix. Here they are shaped into patties and ready to be grilled:
My husband and girls like them, too. Especially Summer. She gobbled it down. Plus, I didn't have to make multiple dinners so this will definitely be a regular in our house.


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