Vegetarian Black Bean Cakes W Chunky Salsa Sour Cream Topping
Elevate your vegetarian meals with these irresistible Black Bean Cakes with Chunky Salsa Sour Cream Topping—a dish that's as satisfying as it is nutritious! These flavorful patties are crafted from hearty black beans, spiced with cumin and smoked paprika, and balanced with the brightness of fresh cilantro and red onion. Lightly pan-fried to golden perfection, they’re topped with a refreshing and zesty mix of diced tomatoes, jalapeño, and lime-infused sour cream. Perfect as an appetizer, light lunch, or dinner entrée, this recipe is a delightful blend of crispy texture and creamy richness. Ready in just 35 minutes, these vegetarian black bean cakes are a crowd-pleaser that pairs beautifully with a green side salad or a drizzle of extra salsa for a wholesome, delicious experience.
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Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 0.5 cup Panko breadcrumbs
- 0.5 cup Red onion (finely diced)
- 2 cloves Garlic (minced)
- 0.25 cup Cilantro (chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 large Egg (lightly beaten)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil (for frying)
- 1 large Tomato (diced)
- 1 small Jalapeño pepper (seeded and minced)
- 1 tablespoon Lime juice
- 0.5 cup Sour cream
- 2 tablespoons Green onion (chopped)
Instructions
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Add the panko breadcrumbs, red onion, garlic, cilantro, cumin, smoked paprika, beaten egg, salt, and black pepper to the mashed beans. Mix well until the ingredients are fully combined.
Using your hands, form the mixture into 8 small patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for 15 minutes to help them firm up.
While the patties are chilling, prepare the chunky salsa topping. In a small bowl, combine the diced tomato, minced jalapeño, lime juice, and a pinch of salt. Stir well and set aside.
Add the sour cream and chopped green onion to the salsa mixture. Gently stir to combine, ensuring a chunky texture. Refrigerate the topping until ready to serve.
Heat the vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, add the black bean patties in batches, being careful not to overcrowd the pan.
Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
Serve the black bean cakes warm, topped with a generous dollop of the chunky salsa sour cream topping. Garnish with additional cilantro or green onions if desired.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 23.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 474 mg | 36% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
