MI Coop Kitchen

Black Bean Cakes with Lime Sour Cream

Great Lakes Energy Cooperative  
35 to 40 minutes
Prep: 20 minutes | Cook: 5 to 8 minutes | Servings: 8 patties


Bean Cakes:

  • 2 tablespoons olive oil
  • 4  green onions, thinly sliced
  • 6 garlic cloves, pressed
  • 2 fresh jalapeños, seeded and diced
  • 1 tablespoon ground cumin
  • 2 (14-ounce) cans black beans, rinsed and drained
  • salt and pepper, to taste
  • 2 cups grated raw sweet potato
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs

Lime Sour Cream:

  • 1/2 cup sour cream
  • 2 teaspoons fresh lime juice
  • 1 small jalapeño, seeded and minced
  • salt and pepper


Heat 1 tablespoon olive oil in small skillet over medium heat. Sauté until softened; about 1 minute. Add garlic, jalapeño and cumin. Cook until fragrant, about 30 seconds. Transfer contents of skillet to large mixing bowl. Stir in black beans and mash. Season with salt and pepper. Mix in sweet potato, egg and bread crumbs. Divide into 8 balls and flatten into patties. Sauté over medium heat, turning often so as not to burn. Cook about 5 minutes or more until hot. To make Lime Sour Cream, mix sour cream, lime juice, jalapeño in small bowl. Cover and refrigerate (can be made first). Serve black bean cakes topped with lime sour cream.


One Review

  1. curleytail1@hotmail.com

    A favorite vegetarian recipe


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