Can a vegetarian burger really appeal to meat lovers? YES! The first time I made these Black Bean Cakes for family dinner, my meat-loving son truly enjoyed them! And they serve up nicely on whole grain slider rolls. Another way to serve these is as a party appetizer. It’s always nice to have a vegetarian option at a party. Enjoy!
Black Bean Cakes with Chipotle Yogurt Sauce (makes 10 small cakes)
©myplate2yours
1 tablespoon olive oil
1/2 cup diced sweet onion
3 cloves garlic, minced
1/2 cup diced red bell pepper
1/2 cup chopped mushrooms (about 1/4 pound)
1 teaspoon each: cumin, chili powder
1/2 cup grated sweet potato
1- 15 ounce can black beans, rinsed and drained
1/2 cup whole wheat bread crumbs
1/2 cup milk
Chopped cilantro, as garnish
Chipotle yogurt sauce: 1 cup whole milk Greek yogurt, 1-2 chopped Chipotle peppers, 1 teaspoon adobo sauce, 1/4 teaspoon cumin. Mix ingredients thoroughly and chill.
Preheat oven to 500 degrees. Heat oil in a medium skillet and sauté onion, bell pepper and garlic for 3 minutes, until onion is translucent. Stir in cumin and chili powder. Heat until spices are fragrant. Add mushrooms and sweet potato and stir to cook until mushrooms are soft. Remove from heat.
Place beans in a bowl and roughly mash with a large fork or potato masher. Stir in contents of skillet to bowl and combine. Sprinkle in bread crumbs and pour in milk. Stir again to combine. Divide mixture in half and make 5 equal cakes from each half. Place on an oiled baking sheet. Spritz top of cakes with oil (or lightly brush oil on top of cakes). Place in middle of oven and bake for 5 minutes until cake tops begin to crisp. Flip and bake 2-3 minutes more (when second side gets crispy). Serve on a platter with a dollop of Chipotle Yogurt Sauce and garnish with cilantro. YUM!
Black Bean Cakes were adapted from Simple Gourmet
PRINTER FRIENDLY VERSION