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    You are in: Home / Recipes / Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping Recipe
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    Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Joje in Oklahoma City, OK, United States's Note:

    This Black Bean recipe comes from a Taste of Home Light and Tasty magazine; but, you needn't be a vegetarian to enjoy them. A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute "finishing" touch!

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    Units: US | Metric


    1. 1
      Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
    2. 2
      Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
    3. 3
      In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.

    Ratings & Reviews:

    • on June 30, 2008


    • on March 28, 2008


      I thought these were nice, but they almost seemed a little dry once they were cooked. This could just be because I substituted celery for the green onion, though - it probably changed the texture more than I expected.

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    • on January 23, 2008


      After making these twice now, we have discovered that these make a better side dish than a main course... we also would like to experiment with the ingredients to make a hot bean dip... we think that might be a bit better than the cakes... The salsa/corn/cilantro/sour cream is still to die for! i will be making this often and to use on other things!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.4
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 2.0 g
    Cholesterol 5.9 mg
    Sodium 225.5 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 20.0 g
    Sugars 1.3 g
    Protein 21.5 g

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