Easy to make and less fatty than fried black bean cakes are these baked versions.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 patties |
Ingredients
- 1 tablespoon olive oil, or as needed
- ½ cup reduced fat sour cream
- 1 small fresh jalapeno pepper, minced
- 2 teaspoons fresh lime juice
- salt to taste
- 1 tablespoon olive oil
- 4 green onions, thinly sliced
- 2 fresh jalapeno peppers, finely diced
- 6 cloves garlic, pressed
- 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
- ½ cup plain dried bread crumbs
- 1 large egg, lightly beaten
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a baking sheet with olive oil.
- Make sauce: Mix together sour cream, jalapeño pepper, lime juice, and salt in a small bowl. Cover and refrigerate.
- Make cakes: Heat olive oil in a small skillet over medium heat. Cook and stir green onions in hot oil until softened, about 1 minute. Stir in jalapeño peppers, garlic, and cumin; cook until fragrant, about 30 seconds.
- Transfer green onion mixture to a large bowl. Stir in black beans; mash with a fork. Season with salt and pepper. Mix in sweet potato, bread crumbs, and beaten egg until well combined. Divide mixture into 8 balls, flatten into patties, and place on the prepared baking sheet.
- Cook under the preheated broiler for 8 to 10 minutes. Turn patties over and continue broiling until crispy, about 3 minutes more. Serve with sauce.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 520 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe, but broiling did not cook the sweet potatoes fully, so I made the patties smaller and sauteed them in olive oil. Yum, crunchy, sweet, creamy, spicy. All at once! I substituted yogurt for the sour cream, tasty!
I halved the recipe and made 2 – 3 inch wide patties. I used quinoa instead of bread crumbs, and one medium egg. They held together and crisper nicely, they may be a little dry though. Next time I may try to pan salute them. The sour cream will help, though, and we’ll also use salsa.
I made these as written. I came out with about 18 of the cakes! I would leave in more ribs next time for more spice. The key is to really mash them into a ball before putting them on the baking sheet. Very good!
Left out the spicy ingredients and added a little bit of cheese. Will definitely make again!
I really liked this recipe. They were an appreciated offering for my vegetarian friends. I followed the recipe mostly- substituted a pasilla pepper and used much less cumin (it can really take over the other flavors). I used my immersion blender to mash the beans (some left whole). I broiled 12 “cakes” as per directions, ran out of time and needed to go to my party. The next day, I fried the rest in a lightly greased pan (browned on one side, flipped, covered and let cook on low heat). I think the pan fried “cakes” were better. For the sauce, I basically made tzatziki- no peppers but cucumbers (salted and drained), garlic, lime juice and sour cream.
Loved the combination of flavors! But there wasn’t enough moisture to make patties or successfully broil and flip them. I put it all in a skillet and fried it like hash browns. Will try again and reconfigure.
This was my first dive into the vegetarian world. This was really good, and has been requested to be put in the rotation. Which it will. The sour cream sauce makes the dish in our opinion. Very good
This turned out so yummy!! I used my food processor to grate the sweet potatoes and then again to mash the black beans instead of a fork. I didn’t have any chillies so I added chili powder and cayenne pepper powder and some extra green onions. I also cut the balls in half and made 16 of them. I left them in ball form under the broiler for 8 mins on parchment paper then flipped them over and smashed them into a cake and broiled for another 3 mins. This worked out perfectly! I doubled the amount of sour cream because I know I’ll use this on a lot of stuff. I also doubled the lime juice (8-10 tsp for 1 cup of sour cream) and added lime zest and cilantro. It’s perfect!! I served with a bit of meatless queso and garnished with chopped tomato. This will definitely be a new go to dish, even after lent!!
A definite hit. I only used 1 large jalapeños split between the cake and the sauce. My wife found the sauce too hot. Next time I will leave it out of sauce and double it up in the cake.
Very good…add an extra egg for it to stay together a little better, or some shredded cheese of your liking.
Pretty easy to make and very flavorful. The jalapeno sour cream adds even more spice! I used greek yogurt instead of sour cream and it worked just as well.
My husband is trying to remove carbs from his diet, so I rinsed and dried the sweet potatoes, and omitted the bread crumbs. This made it necessary for me to bake them a little as well as broil them to keep them together a little better! Overall, a successful first try, and a meal we both enjoyed!
I did add an extra egg but wish I had added more heat – we did enjoy but next time will add an extra jalapeño or more spice!
A little dry, will def make it again and change it up some. Delish tho
Very tasty…Thank you.
I followed the recipe to the letter. This is one of the best recipes I’ve come across in years. I will make these again and change nothing. This will be on my menu at least twice a month.
I used plain greek yogurt instead of sour cream for the sauce and 2 eggs in the cakes. I baked on my stone in the broiler – turning after 8 mins…total about 15 mins then put them in the oven at 450 for another 5-7 just to firm up. They were awesome – and had a nice crunch to the outer side. My husband was very skeptical – and couldn’t stop saying how good they were – he is not a spicy foody – but these weren’t over the top spicy and he is looking forward to having them again anytime. Thank you for a great healthy alternative to meat!
Taste wasn’t bad but super dry
Easy. I added a 1/2 c shredded carrots and an extra egg. Very tasty. Better with the sour cream on top. Kiddos eat all organic and the 7 & 9 yr young liked them.
These were really delicious. I loved them and will make again. Followed recipe exactly
for the kids I used ritz instead of bred crumbs, white potato and squash instead of sweet, no jalapenos. Baking was just as good as pan frying.