Pinto Bean Cakes With Salsa

These hearty pinto bean cakes offer a perfect balance of earthy bean flavor and smoky depth, thanks to a dash of liquid smoke. The texture is crisp on the outside from the cornmeal coating and tender inside. They are packed with fresh aromatics like onion, garlic, and cilantro, making them a vibrant addition to any meal. Ideal for vegetarian lunches, potlucks, or as a substantial side dish for tacos. Simple to assemble with pantry staples, these cakes are a reliable, delicious choice for weeknight dinners or casual gatherings.

Cooking Method: Frying, Smoking

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 8

Calories: 64.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

These hearty pinto bean cakes offer a perfect balance of earthy bean flavor and smoky depth, thanks to a dash of liquid smoke. The texture is crisp on the outside from the cornmeal coating and tender inside. They are packed with fresh aromatics like onion, garlic, and cilantro, making them a vibrant addition to any meal. Ideal for vegetarian lunches, potlucks, or as a substantial side dish for tacos. Simple to assemble with pantry staples, these cakes are a reliable, delicious choice for weeknight dinners or casual gatherings.

Ingredients

2 cans Pinto beans (15 oz each), drained and rinsed
1 small Onion, finely chopped
1/4 cup Red bell pepper, finely chopped
2 cloves Garlic, minced
1 medium Fresh jalapeno chili, seeded and finely chopped
1/8 teaspoon Liquid smoke
1/4 cup Chopped fresh cilantro
1/2 teaspoon Ground cumin
1/4 teaspoon Pepper
1/3 cup Yellow cornmeal
1 1/2 tablespoons Salad oil, divided
1 cup Tomato-based salsa
Cooking spray (optional)

Directions

1
Heat 1 1/2 teaspoons of the salad oil in a 12- to 14-inch nonstick frying pan over medium heat.
2
Add the onion, bell pepper, garlic, and jalapeno to the pan.
3
Stir often until the onion is limp but not browned, about 5 minutes.
4
In a large bowl, coarsely mash the pinto beans with a potato masher until they hold together.
5
Stir the cooked onion mixture, liquid smoke, cilantro, cumin, and pepper into the mashed beans until well combined.
6
Spread the cornmeal on a sheet of waxed paper or a plate.
7
Allow the bean mixture to cool until it is safe to touch.
8
Divide the mixture into 8 equal portions, shaping each into a 1/2-inch thick cake.
9
Coat each cake evenly with the cornmeal.
10
Return the frying pan to medium-high heat and add the remaining 1 tablespoon of oil.
11
When the oil is hot, add the bean cakes and fry for 8 to 10 minutes, turning once, until lightly browned on both sides.
12
If cakes begin to stick, lightly coat the pan with cooking spray.
13
Serve the cakes warm with salsa on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 64.4kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.8g4%
Sugars 1.7g
Protein 0.4g1%

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

Note

Storage: Store leftover bean cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Substitutions: You can substitute black beans or kidney beans for pinto beans. If you prefer a gluten-free option, ensure your cornmeal is certified gluten-free.

Tips: For extra crispiness, let the coated cakes rest for 10 minutes before frying. Adjust the amount of jalapeno to control the heat level.

Keywords: pinto beans, bean cakes, vegetarian, vegan, smoky, cornmeal, cilantro, cumin, salsa, pan-fried, appetizer, lunch, dinner, healthy, protein, plant-based, easy, quick, comfort food, party snack

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