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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(1172.7g)

Amount per serving	% Daily Value*
Calories	1186.2

Total Fat 60.0g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 242.5mg	0%
Sodium 2419.1mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 36.8g	0%
Total Sugars 23.9g
Protein 47.5g	0%

Vitamin D 40IU	0%
Calcium 474.1mg	0%
Iron 14.3mg	0%
Potassium 2229.3mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 15.1%

Carbs: 42.1%