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Pinto Bean Cakes With Salsa

Pinto Bean Cakes With Salsa recipe image
These hearty pinto bean cakes offer a delicious plant-based twist on classic fritters. The beans are mashed and mixed with fresh aromatics like onion, garlic, and jalapeño, then seasoned with cumin and a touch of liquid smoke for depth. Coated in cornmeal and pan-fried until golden brown, they develop a satisfying crunch on the outside while remaining tender inside. Served warm with a vibrant tomato-based salsa, these cakes make for a perfect appetizer, light lunch, or side dish.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 258
Dietary: Vegan, Vegetarian
Description
These hearty pinto bean cakes offer a delicious plant-based twist on classic fritters. The beans are mashed and mixed with fresh aromatics like onion, garlic, and jalapeño, then seasoned with cumin and a touch of liquid smoke for depth. Coated in cornmeal and pan-fried until golden brown, they develop a satisfying crunch on the outside while remaining tender inside. Served warm with a vibrant tomato-based salsa, these cakes make for a perfect appetizer, light lunch, or side dish.
Ingredients
  • Salad oil
  • Onion; finely chopped
  • Red bell pepper
  • Garlic; minced
  • Fresh jalapeno chili - seeded & finely chopped
  • Pinto beans (15 oz each) - drained & rinsed
  • Liquid smoke
  • Chopped fresh cilantro
  • Ground cumin
  • Pepper
  • Yellow cornmeal
  • Tomato-based salsa - homemade or purchased
Directions
  1. 1
    Heat 1 1/2 teaspoons of the salad oil in a 12- to 14-inch nonstick frying pan over medium heat.
  2. 2
    Add the chopped onion, red bell pepper, minced garlic, and chopped jalapeno to the pan.
  3. 3
    Sauté the vegetables, stirring often, until the onion is limp but not browned, about 5 minutes.
  4. 4
    While the vegetables cook, place the drained and rinsed pinto beans in a large bowl.
  5. 5
    Coarsely mash the beans with a potato masher until they are mostly smooth but still have some texture and stick together.
  6. 6
    Stir the sautéed vegetable mixture into the mashed beans.
  7. 7
    Add the liquid smoke, chopped cilantro, ground cumin, and pepper to the bean mixture and mix well to combine.
  8. 8
    Let the bean mixture cool until it is cool enough to handle.
  9. 9
    Spread the yellow cornmeal on a sheet of waxed paper or a plate.
  10. 10
    Divide the bean mixture into 8 equal portions and shape each portion into a 1/2-inch thick cake.
  11. 11
    Coat each cake lightly with the cornmeal on all sides.
  12. 12
    Return the frying pan to medium-high heat and add the remaining 1 tablespoon of salad oil.
  13. 13
    Once the oil is hot, add the bean cakes to the pan.
  14. 14
    Fry the cakes for 8 to 10 minutes, turning them over once, until both sides are lightly browned and crisp.
  15. 15
    If the cakes start to stick to the pan, coat the pan with cooking spray as needed.
  16. 16
    Transfer the cooked cakes to a serving plate and serve warm with the tomato-based salsa.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 258kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.8g4%
Sodium 160mg7%
Total Carbohydrate 34g12%
Dietary Fiber 8g32%
Sugars 1.7g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pinto-bean-cakes-with-salsa-2/