Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Black Bean Cakes May 3, 2012

Some friends from high school and I went out to dinner recently and Tracy ordered black bean cakes as an appetizer.  When they arrived at our table she looked at me like “what are the chances these are low in fat”?  They probably were not but I knew after having a taste I needed to figure out a way to re-work the recipe, they were great!  So a week later and a few cans of black beans, I think I have a pretty good recipe for black bean cakes.  I want to actually give you two recipes because I really like the one with grated sweet potato in it but my husband liked the other one, so I will let you be the judge.  I also made a sauce to accompany the cakes that was low in fat.  As you can see by the picture I served the black bean cakes on a bed of a spring mix where there was a combination of baby spinach and arugula.  The bite from the greens and the spice from the black bean cakes was a delicious combination.      Enjoy!    Either recipe can be made Gluten Free        For comments/questions  please write ramona@lowfatdivablog.com


Bean Cakes

1/2 green green bell pepper – diced

1/2 red bell pepper – diced

6 garlic cloves chopped

1/4 cup flour

1 1/2 tsp. gr. cumin

1 T.b. adobo

1/4 cup chopped fresh cilantro

2 cans black beans – drained

Spray saute pan liberally with Pam olive oil.  Saute all the vegetables over medium heat until slightly soft and fragrant – 2 or 3 minutes.  Set aside to cool down.  In a bowl place 2 cans of drained black beans – not rinsed!  Using a pastry blender, lightly mash the beans.  You don’t want to form a paste but the beans should be roughly mashed.  Add the vegetables. seasonings and flour.  Stir until well combined.  Form into 6-8 patties (size depends on if you use them for dinner/side/appetizer.     In a medium saute pan add 1 Tlb. of oil.  Carefully fry the patties for about 1-2 minutes per side.  They will be a  bit “fragile”   You want to get a crisp base to the bean cake.  Place the bean cakes on a baking sheet that has been sprayed with Pam and place in 400 degree oven for about 7-9 min.  This will heat them up the rest of the way.


My Favorite Black Bean Cake

4 green onions – thinly sliced

6 garlic cloves – minced

1 fresh jalapeno pepper – finely diced

1 Tlb. gr. cumin

2 cans black beans

2 cups grated raw sweet potato

1/4 cup egg beaters

1/2 cup plain dried bread crumbs (you can use Panko)

Spray a saute pan with Pam.  Cook green onions until softened (1 min).  Add garlic, jalapeno and cumin, cook for another 30-35 sec.  Set aside.  In a larger bowl add beans and roughly mash with pastry blender.  Add onion/spice mixture.  Stir to combine, add sweet potato, egg beaters and bread crumbs.  Divide into 6-8 patties.

Place 1 Tlb. of oil in saute pan, fry bean cakes for about 1 min on each side or long enough to form crispy outside.  Place on baking sheet sprayed with Pam.  Place in 400 degree oven for 7-9 min.


1/2 cup no fat sour cream

2 tsp. fresh lime juice

1 tsp. fresh lime zest

jalapeno pepper for taste

Mix together and place in frig while you cook bean cakes so the flavors can blend together.  You can also use no fat mayo along with some cumin and lime zest for a different flavor of sauce or low fat sour cream, adobo and some fresh lime.  Just don’t have your sauce over power the bean cakes. You want to be able to enjoy the flavors of each.

Place on bed of mixed spring greens and enjoy!



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