REFRIED BEAN CAKES
I adapted this dish from a Cooking Light recipe for black bean cakes. It packs a nice, spicy punch and can be made in about 30 minutes. Plus I've included a recipe for leftovers, that just might be better than the original.
Provided by Linda Dalton
Categories Other Main Dishes
Time 25m
Number Of Ingredients 12
Steps:
- 1. In large bowl combine all ingredients except canola oil and mix well. If the mixture seems a little loose, cover with plastic wrap and refrigerate for about 10 minutes.
- 2. Separate bean mixture into 4 portions and shape each portion into a 3/4 inch patty (it is a rather loose mixture, not like sturdy burgers). Dredge each patty in remaining panko and get ready for a quick saute.
- 3. In large non stick skillet add 1-2 T canola oil and heat on medium. Add patties and cook 3 minutes on each side. Remove from skillet and serve with fried eggs and a salad, or salsa, sour cream and some spicy sriracha sauce.
- 4. If you have any cooked cakes leftover, make a spicy corn tortilla melt the next day. It's quick and delish. For each melt, take 2 corn tortillas (I use the 6 inch) and spread equal amounts of low fat mayo and srirscha sauce on inner side of each tortilla.
- 5. Sprinkle a T or 2 of low fat cheese over the mayo mixture.
- 6. Cover the cheese with a bean cake topped with pico de gallo. Top the patty with a little more cheese. Cover with second tortilla (mayo/sricha side down) and press down lightly so the bean patty will spread to almost the size of your tortilla.
- 7. Spray cooking pan with PAM or similar product, heat burner to medium and add tortilla sandwich to the heated pan. Cook about 3 minutes on one side, and right before you're ready to flip the tortilla, spray top with a little more PAM. Flip and cook another 2 or 3 minutes. Let cool a bit and serve with anything your little heart desires.
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Daphnee Dephonce
[email protected]I love these refried bean cakes! They're so easy to make and they're always a crowd-pleaser.
Emmanuel madit kolnyin Waar
[email protected]These refried bean cakes are the perfect way to use up leftover refried beans. They're easy to make and they're delicious.
Angela Alexander
[email protected]I've made these refried bean cakes several times now, and they're always a hit. They're so easy to make, and they're a great way to use up leftover refried beans.
Shanta Actor
[email protected]These refried bean cakes are a delicious and healthy way to enjoy beans. They're perfect for a quick snack or a light meal.
Ugly “young boy” As
[email protected]I love these refried bean cakes! They're so easy to make and they're always a crowd-pleaser.
Pendo Kesi
[email protected]These refried bean cakes are a great way to get your kids to eat their beans. They're fun to make and they taste great.
Rafaqat Jutt
[email protected]I've tried many refried bean cake recipes, but this one is by far the best. The cakes are crispy on the outside and soft and flavorful on the inside.
Joiya Sab
[email protected]These refried bean cakes are the perfect way to use up leftover refried beans. They're easy to make and they're delicious.
Sartajahmedlashari
[email protected]I made these for a party and they were a huge hit. Everyone loved them!
Derrick Mwilizi
[email protected]These were delicious! I used black beans instead of pinto beans, and they turned out great.
Jewel Rahman
[email protected]I've made these refried bean cakes several times now, and they always turn out great. They're so easy to make, and they're a great way to use up leftover refried beans.
Altaf Gee
[email protected]These refried bean cakes were a hit! They were crispy on the outside and soft and flavorful on the inside. I served them with salsa and sour cream, and they were the perfect appetizer or snack.