Julie shared this recipe with me and I thought I’d give it a whirl! I left off the sour cream lime sauce (trying to keep it dairy free!). Paired with corn and sweet potato circles. A fabulous and tasteful meal!
Since I bought a GINORMOUS sweet potato, I only grated half of it and then sliced the other half into thin circles that I added to the cookie sheets for broiling. They cooked up perfectly along side the bean cakes!
This meal makes 8 spicy bean cakes, plus sweet potatoes and corn! I was doubtful this would be enough for us…but the spicy bean cakes were quite filling! Fiber fills you up!!! We were all stuffed after this meal. Even my “beans make me throw up” child liked these! That is a direct quote from this afternoon when I was preparing these!
We all LOVED these!
Spicy Bean Cakes
Adapted from: All Recipes
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 20-25 minutes
- 1/4 large red onion, finely chopped ($.25)
- 2 hot peppers, finely chopped (from the garden)
- 3-4 cloves garlic, crushed ($.10)
- 1 Tbsp olive oil ($.10)
- 1 Tbsp ground cumin ($.10)
- 2 cans black beans, no salt added ($1.66)
- 1 large sweet potato (about 1.3 lb.) ($1.16)
- 1 egg ($.08)
- 1/2 cup bread crumbs ($.20)
- 4 corn cobs ($1) On sale this week!
- Chop red onion, hot peppers. Crush garlic. Add to skillet with olive oil and ground cumin. Saute for 2-3 minutes.
- Drain and rinse 2 cans of black beans. I forgot to cook dried beans in time to get this ready. Oh well! It would have been MUCH cheaper to have made my own beans 🙂 Add to bowl and mash with potato masher.
- Once peppers and onions have sauteed, add to mashed beans.
- Grate 1 sweet potato. Add grated sweet potato, egg and bread crumbs in with the beans and sauteed veggies.
- Mix well until it all sticks together.
- Divide into 8 balls and place the bean balls on a greased baking sheet. (**See note below.)
- Flatten into patties.
- Slice the leftover sweet potato (if you have extra sweet potato) and add to baking sheet in between the bean patties. (I used 2 baking sheets to fit all the patties and sweet potatoes.)
- Broil for 10 minutes, then flip both the bean cakes and the sweet potato circles. Broil for another 3-4 minutes. (Flip carefully…the first few that I flipped sorta fell apart and I had to piece them back together. The smaller and thinner patties stayed together during flipping. **I suggest making 12 smaller and thinner patties for these to be successful!). Sweet potatoes will be ready to eat at this point. If you want them to be a bit crispier, then remove the bean cakes and return the sweet potato circles under the broiler for 4-8 minutes, or until they reach your desired crispiness.
- Boil corn for 4-5 minutes in large saucepan.
- Serve Spicy Bean Cakes with Sweet Potato Circles and Corn Cobs.
This would also be great with brown rice! And the boys liked mixing the bean cake with the corn!