Cuban Black Bean Cakes
These bean cakes capture traditional Cuban flavors and finish with a refreshing lime cream sauce. Since they're so easy and effortless to make, you'll be hooked on them in no time. The refreshing Lime Creme dressing is compliments of my dear friend Jane, who rules at all things lime-flavored.
NUTRITIONAL INFORMATION (1 CAKE) 111 Calories, 0.3g Fat, 18.2g Carbohydrates, 3.1g Fiber, 1.9 Sugars, 5.2g Protein
- 1 15-oz can black beans, drained and rinsed
- 1/4 cup loosely packed fresh cilantro, chopped
- 1 tablespoon ketchup
- 1 teaspoon garlic powder (granulated)
- 1 teaspoon onion powder (granulated)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoon Vegan Mayo (pg. 272)
- 2 tablespoon cornmeal
- Lime Creme (pg. 271)
Adapted from google.com
1. Preheat oven to 350°F. Grease or line a cookie sheet with parchment paper and set aside.
2. In a mixing bowl, mash beans with a fork so that no whole beans are left but the mixture is not mushy and pureed like refried beans. Add cilantro, ketchup, spices, and Vegan Mayo and mix together.
3. Then add 1 tablespoon cornmeal and mix. If it's still slightly sticky to the touch, add another 1 teaspoon to 1 tablespoon of cornmeal. Try not to exceed 2 tablespoons of cornmeal, as it will dry the patties out.
4. Shape mixture into 4 patties (slightly smaller than a medium-size burger) using, your hands.
5. Bake for 10 minutes, flip, and bake for 5 minutes more. Bake a third time for 5+ minutes. The patties should have a lightly crisp outside, but still be relatively soft, like crab cakes. You also don't want to overcook or your cakes will dry out.
6. Serve cakes with a dollop of Lime Creme.