Sunday, August 17, 2008

Spicy Black Bean Cakes

I love reading other food blogs for a few reasons. One is that I'm nosey; I like to know what other people are doing and being voyeuristic. Another is that I get so many great recipes and inspiration from others. Sometimes I see something that reminds me of something I wanted to make or gets my mouth hungry for a certain culture's cuisine. Sometimes there is a recipe that looks delicious and interesting just the way it is.

These black bean cakes fall into that second category. Tara from Smells Like Home featured this Martha Stewart recipe and I was intrigued by the orange color (from sweet potatoes) and the healthy, vegetarian aspect.

I've made these twice now and the hubs and I just love them! I never would have thought that you can take raw, grated sweet potato and prepare them like this to end up with such a flavorful addition to dinner. These have always been the star of the show. And don't tell, but they are super simply and quick to make! Bonus!!!


Spicy Black Bean Cakes
From Martha Stewart by way of Smells Like Home

  • 2 Green Onions, chopped
  • 2 Tbsp. Sliced Jalapenos, chopped
  • 2 Cloves of Garlic, chopped
  • 1 Tbsp. Cumin
  • 1 Can of Black Beans, drained
  • 1 Sweet Potato, peeled and grated
  • 1 Egg
  • 1/2 C. Bread Crumbs

  1. In a small saute pan, cook the onions, jalapenos, garlic, and cumin with a little olive oil on medium heat. The onions will be translucent when done.
  2. In a large bowl, pour in the drained black beans. Add in the mixture from the pan and mash everything using a fork. You will want the beans to be smashed, but it's perfectly ok to have some that are still whole. Don't go nuts about it!
  3. Fold in the rest of the ingredients until they are well mixed.
  4. Form small cakes, about 3" across and around 1/2" to 1" high.
  5. Place on a cookie sheet or flat pan. Broil on high for 10 minutes. Be sure they don't start to burn- if so, turn the broiler down to low.
  6. Flip the cakes after the initial 10 minutes and then return to broil for another 2 minutes.
  7. Serve warm. These are excellent with sour cream or a little lime juice.

4 comments:

dlee said...

Ok, but here's my question -- the super market only carries sweet potatoes at Thanksgiving. They seem to carry yams all the time. Can I use yams interchangeably with sweet potatoes?

Erika said...

Wellllll, I'll tell you what darlin... I buy the orange potatoes, whatever they are called! Ha! So yes, I think they'll be just fine. They're really yummy- if we ever do a tapas night, they'd be a nice addition!

dlee said...

Ok, good to know. I'm always too intimated to buy the yams because everyone's always talking about sweet potatoes, but next time, I'll go for it!

Cara said...

I love the combination of black beans and sweet potato. I definitely need to try these!