The recipe made more servings than I expected! It fed myself and 3 others (2 cakes a piece). There were 6 patties remaining that I placed in a Tupperware container. Our house lab (Cash) successfully opened the leftover container and finished off our black bean cakes. I guess you can say they were enjoyed by our entire household, pets included.
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| mashed beans |
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| combined ingredients (looks gross but tastes great!) |
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| cook 3-5 minutes per side |
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| The finished cakes topped with salsa, sour cream (seasoned with Creole) and jalepeno slice |
- 1-1/2 cups prepared salsa
- 1 jalapeno pepper
- 2 15-oz. cans black beans, rinsed and drained
- 1 8.5-oz. pkg. corn muffin mix
- 2-1/2 tsp. chili powder
- 2 Tbsp. olive oil
- 1/2 cup sour cream
- 1/2 tsp. chili powder
Directions
1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.
