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Spicy black bean and sweet potato cakes recipe

Spicy black bean and sweet potato cakes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

Black beans and sweet potatoes are spiced with chillies, cumin and garlic, then grilled in the oven for a great vegetarian main or starter. They taste fresh and delicious with a lime and soured cream dressing.

311 people made this

IngredientsServes: 8

  • Lime Soured Cream
  • 100ml (4 fl oz) light soured cream
  • 1 dessertspoon lime juice
  • 1 small green chilli, minced
  • salt to taste
  • Bean Cakes
  • 2 tablespoons olive oil, divided
  • 4 spring onions, thinly sliced
  • 6 cloves garlic, pressed
  • 2 green chillies, finely diced
  • 1 tablespoon ground cumin
  • 2 (400g) tins black beans, drained and rinsed
  • salt and freshly ground black pepper to taste
  • 250g (9 oz) grated raw sweet potato
  • 1 egg, lightly beaten
  • 4 tablespoons dried breadcrumbs

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. To prepare lime soured cream, mix the soured cream, lime juice, green chilli and salt together in a small bowl. Cover, and refrigerate.
  2. Heat 1 tablespoon olive oil in a small frying pan over medium heat. Cook spring onions until softened, about 1 minute. Stir in garlic, chillies and cumin; cook until fragrant, about 30 seconds.
  3. Transfer contents of frying pan to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potato, egg and breadcrumbs. Divide into 8 balls, and flatten into patties.
  4. In the oven, set cooking rack about 4 inches from heat source. Preheat grill. Lightly grease baking tray with 1 tablespoon oil.
  5. Place bean patties on baking tray, and grill 8 to 10 minutes. Turn cakes over, and grill until crispy, about 3 minutes more. Serve with lime soured cream.

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Reviews & ratingsAverage global rating:(327)

Reviews in English (247)

I left out the lime soured cream and the egg to make it vegan-friendly (yes, the cakes did end up a bit crumbly...) but they still turned out delicious! I think this would also be nice with grated courgette in place of the sweet potato, so I might try that next time-06 Jun 2012

Excellent and seems fairly healthy. Got the black beans from Caribbean section at asda but black eye beans work ok too. I used lime zest too (might as well) in soured cream.-08 Oct 2016

Didn't make the sour cream but had some chili mayo which went well! Are these freezable?-18 Jul 2015

Killer App: Black Bean and Sweet Potato Cakes

Now that we know who is going to the Super Bowl, it's time to get started on a Super Bowl party menu. Rather than clutter the table with junk food, consider making a bunch of healthy killer appetizers. Spicy black bean and sweet potato cakes are full of flavor and bound to satisfy even the hungriest of appetites.

While it looks like they have been pan fried, these cakes are actually cooked under the broiler with a minimal amount of oil. If you don't want to use full-fat sour cream, try substituting light sour cream or yogurt for the same great taste. Or jazz up the dipping sauce with extra jalapeno. Not only are these a great starter, but served with a salad, they are also a scrumptious vegetarian dinner. Heat up your broiler and keep reading for the recipe.

Roasted Halibut with Spicy Black Bean Cakes

In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors.

To download a Spanish translation of this recipe click here.


  • 1/4 cup olive oil
  • 1 white onion, peeled and diced
  • 2 Tbsp. garlic cloves, crushed and chopped
  • 1/4 cup jalapeno peppers, stemmed and minced
  • 2 tsp. cumin, ground and toasted
  • 3 cups black beans, cooked
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 2 cups sweet potato, peeled and grated
  • 2 eggs, lightly beaten
  • 3/4 cup bread crumbs, toasted, plus extra for coating finished cakes
  • 2 lb. halibut fillet, skinned and portioned into 4 oz. pieces
  • 1/4 cup olive oil
  • Salt and ground black pepper
  • 1 Tbsp. fennel seed, toasted and ground
  • 1 lime, fresh and cut into ¼ wedges

Number of Servings : 8

Serving Size: 2 small bean cakes plus 4 oz. halibut

In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors.

To download a Spanish translation of this recipe click here.


  1. Bean Cakes: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, jalapenos, and toasted cumin cook until fragrant, about 2 minutes.
  2. Transfer contents of skillet to a large bowl. Stir in 2 cups of cooked black beans and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, eggs, 1 cup of the cooked black beans, and bread crumbs. Mix again carefully just to combine and chill for 30 minutes.
  3. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 tablespoons of olive oil. Dip into bread crumbs to coat and place on oiled sheet pan chill for 20 minutes.
  4. Preheat the oven to 450°F. Place bean cakes in the oven and roast for 10 minutes, or until the cakes start to lightly brown.
  5. Meanwhile, pat the halibut fillets dry with paper towels. Season the halibut portions generously with salt, pepper, and the toasted fennel seed. Heat the ¼ cup of olive oil over medium-high heat in a large oven-proof frying pan until hot but not smoking. Slip the halibut pieces skin-side up into the pan and cook until the bottom side is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the fish fillets over and place in the 450°F oven for 2 to 3 minutes, or until the fillets are just opaque in the center.
  6. Serve the fish with warm roasted black bean cakes, and the fresh lime wedges.

Note: In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.

How to Make these Spicy Sweet Potato and Black Bean Veggie Burgers:

The key to making these burgers is in how you cook and combine the sweet potatoes and black beans. First, peel the sweet potatoes. Then boil the sweet potatoes for about 20 minutes or until they are just soft enough to stab with a fork. It’s important that you don’t overcook the burgers as they will be too soft and the burgers won’t hold together as well. Then, you’ll want to soften the black beans. If using canned, I typically boil them for about 5 minutes to soften. In a small bowl, mix 3 tbsp chickpea flour with 3 tbsp water. This is what will help to bind the burgers.

Add the sweet potatoes and black beans into a large bowl and mash together until it forms a thick consistency. Then add in the chickpea flour mixture and diced onion. Mix in about 1/4 cup buffalo sauce, 3 tbsp olive oil, 2 tbsp minced garlic, 1 tsp salt, 2 tbsp onion powder, and 1 tbsp paprika. Form the mixture into about 1 inch thick patties. Then spray a baking tray with olive oil and place the patties on the baking sheet. Bake at 425 F for 25 minutes, flip, and then bake for another 25 minutes.

Recipe Summary

  • 2 ½ tablespoons olive oil, divided
  • ½ cup chopped yellow onion
  • 6 garlic cloves, crushed
  • 1 jalapeño pepper, seeded and minced
  • 1 ¾ cups grated sweet potato (about 8 ounces)
  • .63 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup panko (Japanese breadcrumbs)
  • 2 ½ tablespoons fresh lime juice, divided
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 1 large egg
  • 1 cup chopped peeled avocado
  • 1 cup chopped tomato
  • ½ cup vertically sliced red onion
  • ⅛ teaspoon ground red pepper

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add yellow onion, garlic, and jalapeño to pan sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan swirl to coat. Add patties to pan cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven bake at 400° for 6 minutes or until browned.

Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl toss. Serve salsa with cakes.

  • 2 teaspoons canola oil
  • 2 medium onions, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch dice
  • 2 large cloves garlic, minced
  • 1 jalape&#241o pepper, seeded and minced
  • 4 teaspoons ground cumin
  • ½ teaspoon salt
  • ¾ cup water
  • ¾ cup frozen corn kernels
  • 1 15-ounce can black beans, rinsed
  • 2 tablespoons chopped fresh cilantro
  • Freshly ground pepper, to taste
  • 1 lime, cut into wedges

Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.

How do you make Sweet Potato Cakes with Black Bean Salsa?

Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.

In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings

Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.

My favorite kitchen tools used to make Sweet Potato Cakes with Black Bean Salsa:

This post may contain affiliate links. See my Full Disclosure for further details.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.

KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.

CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cutting board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.

Sweet Potato Black Bean Frittata

Hi, guys! I have a whopper for you today! Even though, I&rsquove got about a bajillion other recipes ready to post, I made a Sweet Potato Black Bean Frittata this past week and it just must be shared immediately. It is incredible, y&rsquoall. After my taste test- Brad said, &ldquoWell how is it?&rdquo My response- &ldquouh, well, pretty much the best thing I&rsquove ever made!&rdquo

This hearty frittata is loaded with the goods, cram-packed with caramelized sweet potato, spicy pepper and plump black beans to make for the most amazingly delicious frittata ever. And you know I don&rsquot use the word amazing lightly. I even added this spectacular recipe to &ldquoKim&rsquos Favorite Recipes&rdquo over in my side bar. &mdash&mdash> Notice the vibrant yellow of the eggs? That&rsquos farm fresh eggs, guys!

I enjoy frittatas so much more than quiches because there&rsquos no crust to have to worry about making&hellip or&hellip cough&hellip cough- eating. There are so many lovely flavors and textures going on in this pie, a crust will be the farthest thing from your mind. You&rsquoll be much more worried about how you can stuff your face with another slice- no judgement!

There is a necessary piece of equipment- a 10-12&Prime oven-safe pan or skillet is a must. I always use my cast-iron skillet (<&mdash-click the affiliate link for the exact one I own) for frittatas. I really think it helps to give the sweet potatoes in this dish an incredibly sweet caramelized taste. Many people prefer using a nonstick skillet because after baking, it will just slide right out onto a serving dish. With the cast-iron skillet, you really have to slice and serve directly from the skillet. I adore the rustic quality of the cast-iron skillet, though.

I want you guys to try this frittata recipe, as written, because it is so damn good. But, for your next try at a frittata, feel free to play around with ingredients you have in your kitchen. Frittatas are great for getting rid of foods that have seen better days and if you have 5-8 eggs, you&rsquore golden. Have some kale that&rsquos not going to last you much longer, leftover onion from dinner the night before, a jar of roasted red peppers, maybe a potato, some broccoli or some other veggie, heck even leftover cooked chicken works. Add 1-3 teaspoons of your favorite seasonings, like oregano, basil, thyme, smoked paprika, cumin, chili powder, salt and a couple cloves garlic, if you have it. I kept this frittata dairy-free but 1/2 to 1 cup of cheese is another tasty option.

For me, this method proves the easiest way to make a wonderful frittata-

1. Sauté the Frittata Ingredients: If you&rsquore using any raw meat, you&rsquoll want to cook it up first, remove it from the skillet and add it back later. Cook the vegetables with about a tablespoon of extra virgin olive oil over medium-high heat, starting with firmer veggies like onions and potatoes, then later adding in softer veggies like red peppers. Add any cooked meat or tofu to warm through.

2. Season the Vegetables: Add your favorite seasonings and let veggies cook about a minute more, to give the dish a nice flavor.

4. Add the Eggs: Whisk the eggs together (with cheese, if using) and about 1/2 cup milk, then pour them over the vegetables. Tilt the pan, as needed, to ensure the eggs evenly set over the vegetables.

5. Bake the Frittata: Put the skillet in the oven and bake for 15-20 minutes and until the eggs are set. To check, shake skillet and if set it will not wiggle too much or cut a small slit in the center of the frittata. Bake for another few minutes, if needed. Cool for about five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

Sweet Potato Black Bean Enchiladas

Happy Marvelous Monday! Very appropriately, I have a marvelous &ldquomeatless Monday&rdquo recipe for you- Sweet Potato Black Bean Enchiladas! Hope everyone had a great weekend and you are ready to have a wonderful week.

These sweet potato black bean enchiladas are so tasty and full of good-for-you ingredients this meal is sure to become a go-to for your family!

What are your thoughts on &ldquomeatless Monday&rdquo? I don&rsquot have a problem going meatless, but my husband usually has to have his meat. Well with this meal&hellip. no meat, no problem! These enchiladas are so satisfying and delectable believe me, you won&rsquot miss the meat at all! I&rsquom absolutely head over heels for the combination of flavors in this meal. The sweetness from the sweet potato with the slightly spicy kick from the enchilada sauce is to die for.

Black-eyed Bean and Sweet Potato Stew – Sierra Leone Style

Published: Mar 25, 2013 · Modified: Apr 8, 2018 by Bintu · This post may contain affiliate links.

I can&rsquot remember any of my friends in Sierra Leone being vegetarian. But I can remeber eating this black-eyed bean and sweet potato stew at their houses and mine without even thinking about it.

I remember downing bowls and bowls and bowls of plantains, beans, akara, oleleh, sweet potato and more. You should see how I stuffed my &lsquoFoulah man braid&rsquo sandwiches up these delights &ndash all finished perfectly by a spicy oniony gravy.

This stew is reminiscent of those times and combines two of my favourite vegetarian pantry staples of black-eyed beans (also called black-eyed peas) and sweet potato. If you have time then cook the beans from scratch (see how to cook black-eyed beans). If not then use tinned beans.

This really smells gorgeous as you are cooking it. As I have said previously the key to this stew is slicing the onions very thinly and cooking them slowly till they practically melt in your mouth. This is a dry-ish stew but if you want a bit more liquid you can add in some more chopped tomatoes and stock. Please also check out the chicken and sweet potato version of this stew. I think this is going to be my vegetarian Easter recipe.

So here is the second recipe in the black-eyed bean pantry staple spotlight &ndash don&rsquot forget to check out the stewed beans and chorizo recipe. Please try this and serve with rice, plantains or bread. And don&rsquot forget to leave a comment below to tell me what you think.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Black-eyed Bean and Sweet Potato Stew ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Watch the video: Νηστίσιμες συνταγές: Γίγαντες με μυρωδικά και λαχανικά στο φούρνο (June 2022).


  1. Birdhill

    It's an excellent idea

  2. Laren

    I apologize, but in my opinion you admit the mistake. I offer to discuss it.

  3. Jolie

    I'm sorry, but I think you are making a mistake.

  4. Magee

    there are analogs?

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