Black bean, corn and sweet potato cakes

I have a thing for black beans, particularly in burger/cake/patty form. And since I discovered how easy it is to cook beans in the slow cooker, I now have some variety of bean cooked and ready to go in the fridge at all times.

This week has been pretty nuts so I’ve been trying to use up odds and ends from the fridge and pantry so I don’t have to go to the store. I knew my single ear of corn, sweet potato, and black beans would go together well, but I wasn’t very inspired until I came across a spicy black bean patty cake recipe on Dishing Up Delights. I made a few adjustments to include corn and to make the recipe vegan, and I loved the results. They don’t hold together quite as well as commercial veggie burgers would, but they didn’t totally fall apart either, you just have to treat them with care. I served them with some cilantro slaw, and it was a pretty nice little dinner.

Recipe:
(adapted from Dishing Up Delights)

makes 8 cakes

1 ear of corn (or 1/2 cup frozen corn)
1 tsp olive oil
4 garlic cloves, minced
1 serrano chile, finely chopped (ribs and seeds removed, if desired)
2 teaspoons ground cumin
1 tsp salt
1 can (15 ounces) black beans, drained and rinsed
1 cup black beans, with their liquid, pureed until smooth
Kosher salt and freshly ground black pepper
2 cups sweet potato, peeled and coarsely grated (1 medium sweet potato)
1/4 cup whole wheat flour

Preheat the oven to 375 F.
Heat a medium skillet over medium-high heat and add the olive oil. Cut the kernels off the corn and saute in the oil until tender. Set aside to cool.
Stir all ingredients (including corn) together until uniformly mixed. Pat into 4″ patties on parchment or silpat-lined baking sheets.
Bake at 475 for about 30 minutes or until set. Cool on the sheets for 5 minutes, then serve.

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5 comments to Black bean, corn and sweet potato cakes

  • I have a thing for black beans and sweet potatoes, so these sound delish!

  • Ann

    I often make my own veggie burgers and patties, and I find that if you use ground oats instead of flour, and let the mixture sit in the fridge for at least a half hour before forming the patties, that they’ll hold together better. Hope this helps!

  • Jen

    Please share how you are slow cooking your beans with success.

  • Cate

    I just put about a cup and a half or two cups of dried beans in the slow cooker, cover with 3 inches of water, and cook over low. After 3 hours I stir in a small spoonful of salt, then start checking for doneness after 4 (just by tasting a bean). Some days I can’t get to them til 7 or 8 hours later and they kind of fall apart, but that doesn’t really bother me. They’re usually done in 5 or 6 hours.

  • Samantha

    is it 375 or 475?

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