Tuesday, September 22, 2009

Spicy Black Bean Cakes

The challenge is all about getting our kids to try new things (and to hopefully get them to enjoy them!). For this week, I chose a vegetarian meal that would introduce my 3 year old to both beans and potatoes in a new way. He currently shuns beans in any fashion and only eats potatoes in tater-tot form. I didn't think the spiciness would be an issue, as he has been known to eat salsa with a spoon, and has never been bothered by heat (probably thanks to all the Chipotle burritos with tomatillo green salsa I ate while pregnant and nursing him...).
When I told him we would be having Spicy Black Bean Cakes for supper, he got excited and announced, "I like spicy pancakes!" Alas, after one bite, he pronounced it too spicy and I retrieved some seasoned ground beef from the fridge for him.
These were a winner with the husband and I, though.

Spicy Black Bean Cakes
from Everyday Food

2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups) (I used a russet, because it's all I had on hand)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs

Lime Sour Cream (see recipe, below)

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.

For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.


  1. Keely, I just got a great book from my baby shower called The River Cottage Family Cookbook. When I read it, I can't wait to cook with my kids! Definitely check it out if you get the opportunity.

  2. Thanks for the heads-up, Lindsey! I checked to see if my library carries it and they do! I put it on hold!

  3. This recipe looks really good! My son likes beans and doesn't mind spicy, like yours, but maybe it would be a hit with less spice?

  4. This sounds sooo tasty! My kids aren't big potato fans either, which I find rather odd. I mean, who doesn't like a good potato?