Southwestern Bean Cakes

Name: Southwestern Bean Cakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8 bean cakes, 4 serving(s)
Ingredients: 2 (15 ounce) cans white beans, rinsed and drained; 1/4 cup vegetable broth; 2 tablespoons fresh lime juice; 3 tablespoons cilantro leaves, minced; 1 small jalapeno chile, stemmed, seeded, and minced; 2 teaspoons chili powder; 1/4 cup cornmeal (or more); 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper

Submitted by Zielle

"These are delicious bean cakes made out of white beans with a bit of a southwestern flavor. They can be served with some yummy salsa and a good leafy salad, or even put on a tostada shell with some other toppings of your choice. This is also a vegan recipe, as long as you make sure the vegetable broth does not contain chicken (as many usually do)."

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Ready In:: 13mins
Ingredients:: 9
Yields:: 8 bean cakes
Serves:: 4

ingredients

2 (15 ounce) cans white beans, rinsed and drained
¹⁄₄ cup vegetable broth
2 tablespoons fresh lime juice
3 tablespoons cilantro leaves, minced
1 small jalapeno chile, stemmed, seeded, and minced
2 teaspoons chili powder
¹⁄₄ cup cornmeal (or more)
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

directions

Place the beans, broth, and lime juice in a large bowl. Use a potato masher to mash the mixture into a course puree. Stir in the cilantro, chile, chili powder, and salt and pepper to taste.
Stir in 1/4 cup cornmeal. If the mixture is too sticky to handle, stir in more cornmeal until you can shape the mixture with your hands.
Shape the mixture into eight 3-inch cakes.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. Add the bean cakes and cook until nicely browned, about 4 minutes. Carefully turn the cakes and drizzle the remaining 1 1/2 tablespoons oil around the edges of the pan. Continue cooking until the bean cakes are nicely browned on the se4cond side, about 3 minutes. Serve immediately.