black bean and corn cakes


I've been on a kick cooking my way through the Weelicious Cookbook.  I just can't help but try just about all of her recipes out.  They're easy enough and have vitamins and vegetables and goodness packed into each recipe.  I've found them to be things that Anderson can enjoy, but so can we.

These black bean and corn cakes were no exception.  Although these turned out to be more like little nuggets, I think come summer I'd make large patties and stick them in a bun topped with lettuce and fresh tomato slices.  All vegetarians would be happy with a meal like these and I think in nugget form they make a perfectly acceptable kid lunch or dinner.

I made these during one of my batch-cooking days where I then froze them all.  From frozen they just need to cook in a 300 degree oven for 10 minutes in order to be eaten.  Easy, peasy- although shockingly no peas are involved here.  I do seem to put peas into just about any dish where I find that vegetables are needed...


I doubled the recipe for a big batch which I think is a good idea.  If you want to make a single batch here is the recipe- these ingredients will fit well in your food processor.  If you double up the recipe you'll want to do 2 batches as it's too many ingredients into the bowl!

{recipe thanks to and only slightly adapted from weelicious}

{Ingredients You'll Need for about 20 patties}

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, or fresh, slightly thawed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup packed cilantro
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 2 T bread crumbs
  • 1 egg
  • 1 T oil or cooking spray for griddle
In a food processor combine everything but the oil. 


Heat a griddle and put either oil or cooking spray on it.  Add about 1 tablespoon dollops of the batter onto the skillet and press down slightly.  Allow to cook for a full 3 minutes before flipping and cooking for 3 minutes more.  This is important so they don't fall apart!

Enjoy them warm with sour cream, guacamole, on their own, or wrapped up in a tortilla.

OR. Freeze them!

Allow them to cool and place them in a freezer bag for up to 4 months.  When you're ready to eat them place the frozen patties in a 300 degree oven for 10 minutes.  Enjoy!


Comments

Popular Posts