Black Bean Cakes

Quick easy recipe that can be served on a plate, wrapped in lettuce or a tortilla, on a bun or make them teeny tiny mini cakes and serve them on top of a tortilla chip!  You get the idea.  How will you serve up your black bean cakes?

Black Bean Cakes ©Diane Eblin

Ingredients:

1 can organic black beans rinsed or 1 ½ cup cooked beans from dried
¼ -½ red onion diced
¼ -½ white onion diced
½ anaheim pepper diced
1 small red or orange pepper diced
Handful fresh cilantro chopped
Sea Salt and pepper to taste
1 tsp ground cumin
1 tsp epazote
1 tsp ground chipotle
1 TB tapioca flour to mix into cakes

Tapioca flour to coat patties.

Virgin coconut oil mixed with extra virgin olive oil

You can substitute cornstarch for Tapioca flour.

Directions:

Mash beans in bowl with fork or in food processor.  Mix in remaining ingredients.  Form into mini patties.  Dust with cornstarch.   Cook up in pan on medium high with oil until brown on both sides.  Makes 16 black bean cakes.  I have found through trial and error that these come out the best if I make minis.  You can make larger sized cakes but they can sometimes fall apart if you cook them on too high a heat and don’t let them crisp up.  Mini’s are just more fun!

Serve with guacamole, salsa, tomatillo salsa and sour cream (if eating dairy).  Tastes great paired with Mini Tomatillo Chicken Burgers.

Mini Tomatillo Chicken Burgers ©Diane Eblin

Tagged as: anaheim pepper, beans, gluten free flour, Mexican Spices, onions, peppers