CUBAN BLACK BEAN CAKES RECIPE

Cuban Black Bean Cakes Recipe image

Provided by devogirl

Number Of Ingredients 11

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)

Steps:

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.