Cornmeal Crusted Black Bean Cakes (ME)

  • I first made these black bean cakes during my law school years, and hadn’t made them in so long I couldn’t remember the specifics. Many a legal contract had warped my brain since that time. I just remember they were good. So, I gathered the remnants from the corners of my mind – black beans, green chiles and cornmeal – and tried a new spin on it.

    The cake’s crispy edges and delicate flavor make them a great dish, even for those non-vegetarian meat lovers (like me). I was very happy with the results and think you will be, too.

    1 15oz Can of Black Beans, drained
    1 4oz Can of Mild, Diced Green Chiles, drained
    1 Cup Bread Crumbs (any flavoring is OK, I use Italian because that is what I keep in the pantry)
    1 Egg, beaten
    1 Tbsp Sesame Seeds
    1/2 Tsp Dried Ginger, finely diced
    2 Tbsp Dried Scallions, Onions, Shallots, Leeks or Garlic (any will do)
    1 Tsp Paprika
    1 Tsp Cayenne Pepper
    Fresh Ground Sea Salt, to taste
    1 Cup Finely Ground Cornmeal
    3 Tbsp Olive Oil
    2 Tbsp Butter

    Sweet Corn Salsa (or purchased salsa of your choice, but this salsa REALLY IS worth making)
    Whole Grain Bread
    Sour Cream
    Queso Blanco, shredded*

    *Any cheese is a great addition to this recipe. I purchased some Queso Blanco to keep with the Southwestern theme.

    1. In a large bowl smash black beans and chiles together with a hand masher or pastry cutter. Add bread crumbs and egg. Mix thoroughly with a wooden spoon. If mixture isn’t thick enough to stick together add a few more bread crumbs.
    2. Add sesame seeds, ginger, dried alliums, paprika, cayenne and salt. Mix thoroughly.
    3. Spread cornmeal on a large plate.
    4. Scoop out bean mix in 1/4 scoop-fulls, use hands to form into a patty (like a burger).
    5. Lay patty in cornmeal. Press lightly. Flip patty over to coat other side. Sprinkle cornmeal to ensure coating of all edges.
    6. Heat Olive Oil and Butter in a skillet on medium low heat.
    7. Place patties in pre-heated skillet and cook for 4-6 minutes on each side until crispy. Once cooked on both sides, remove from heat.
    8. Serve warm on a piece of whole grain toast with shredded Queso Blanco, sliced avocado, sour cream and Sweet Corn Salsa. Enjoy!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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