Refried Bean Cakes

Name: Refried Bean Cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 large egg lightly beaten; 1 16 oz can refried beans- i use old el paso fat free; 3/4 c panko bread crumbs, divided; 1/4 c finely chopped scallions; 2 Tbsp chopped fresh cilantro; 3/4 tsp ground cumin; 1/2 tsp ground chili powder; 1/2 tsp kosher salt; 1/2 tsp ground cayenne pepper; 2 clove garlic, grated; canola oil for frying; pico de gallo for garnish

By Linda Dalton
@Stripey

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.

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1

large egg lightly beaten
1

16 oz can refried beans- i use old el paso fat free
3/4 c

panko bread crumbs, divided
1/4 c

finely chopped scallions
2 Tbsp

chopped fresh cilantro
3/4 tsp

ground cumin
1/2 tsp

ground chili powder
1/2 tsp

kosher salt
1/2 tsp

ground cayenne pepper
2 clove

garlic, grated
·

canola oil for frying
·

pico de gallo for garnish

How to Make Refried Bean Cakes

Step-by-Step

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.
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.
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.
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.
Sprinkle a T or 2 of low fat cheese over the mayo mixture.
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.
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.