Best Refried Bean Cakes Recipes

REFRIED BEAN CAKES

Steps:

• 1. In large bowl combine all ingredients except canola oil and mix well. If the mixture seems a little loose, cover with plastic wrap and refrigerate for about 10 minutes.
• 2. Separate bean mixture into 4 portions and shape each portion into a 3/4 inch patty (it is a rather loose mixture, not like sturdy burgers). Dredge each patty in remaining panko and get ready for a quick saute.
• 3. In large non stick skillet add 1-2 T canola oil and heat on medium. Add patties and cook 3 minutes on each side. Remove from skillet and serve with fried eggs and a salad, or salsa, sour cream and some spicy sriracha sauce.
• 4. If you have any cooked cakes leftover, make a spicy corn tortilla melt the next day. It's quick and delish. For each melt, take 2 corn tortillas (I use the 6 inch) and spread equal amounts of low fat mayo and srirscha sauce on inner side of each tortilla.
• 5. Sprinkle a T or 2 of low fat cheese over the mayo mixture.
• 6. Cover the cheese with a bean cake topped with pico de gallo. Top the patty with a little more cheese. Cover with second tortilla (mayo/sricha side down) and press down lightly so the bean patty will spread to almost the size of your tortilla.
• 7. Spray cooking pan with PAM or similar product, heat burner to medium and add tortilla sandwich to the heated pan. Cook about 3 minutes on one side, and right before you're ready to flip the tortilla, spray top with a little more PAM. Flip and cook another 2 or 3 minutes. Let cool a bit and serve with anything your little heart desires.

REFRIED BEAN CAKES

Steps:

• Preheat oven to 350°F Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Roll into a balls in your hands and place balls on greased cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.