Best 2 Crispy Bean Cakes With Harissa Lemon And Herbs Recipes

Crispy on the outside, fluffy on the inside, these alluring Bean Cakes are a delightful blend of flavors and textures, sure to tantalize your taste buds. This recipe guide offers two delectable variations: the classic Crispy Bean Cakes with Harissa, Lemon, and Herbs, bursting with bright Mediterranean flavors, and the equally tempting Crispy Bean Cakes with Sweet Corn and Avocado, featuring a vibrant medley of sweet and savory notes. Both versions are easy to make and can be customized to suit your preferences, making them perfect for any occasion.

Let's cook with our recipes!

SPICY BLACK-BEAN CAKES

Spicy Black-Bean Cakes image

Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
Lime Sour Cream

Steps:

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 10 g, Protein 12 g

SPICY BLACK BEAN CAKES

Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

Steps:

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

Tips:

Soak the beans overnight or for at least 8 hours before cooking. This will help to soften them and reduce the cooking time.
To make the bean cakes more crispy, pan-fry them over medium-high heat until they are golden brown on both sides.
Be careful not to overcook the bean cakes, as they will become dry and crumbly.
If you don't have harissa, you can substitute another spicy sauce, such as Sriracha or Tabasco.
Serve the bean cakes with a variety of dipping sauces, such as harissa, tahini, or yogurt sauce.

Conclusion:

Crispy bean cakes with harissa, lemon, and herbs are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a salad or soup. The bean cakes are crispy on the outside and soft and flavorful on the inside, and the harissa, lemon, and herbs add a delicious spicy and tangy flavor.

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