Pinto Bean Cakes with Salsa
Submitted by jazzchef
Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minMashed pinto beans mixed with sauteed onion, red bell pepper, jalapeno, garlic, cilantro, cumin, and a dash of liquid smoke get shaped into patties, coated in cornmeal, and pan-fried until crispy on both sides. Think of them as a Southwestern bean burger without the bun.
Coarsely mashing the beans with a potato masher (not a blender) is what gives these the right texture. You want some chunks left so the cakes have bite, not a smooth puree that falls apart in the pan.
The cornmeal coating creates a crunchy golden shell that contrasts with the soft, smoky interior. Let the bean mixture cool before shaping so it firms up enough to hold its shape when you flip them.
Kitchen Tips
- Don’t skip the liquid smoke. It’s only an ⅛ teaspoon, but it adds a subtle grilled flavor that makes these taste way more complex.
- If the cakes start sticking during frying, a quick spray of cooking oil solves it without adding a puddle of grease.
- Shape them ½ inch thick for even cooking. Thicker cakes stay mushy in the center.
- Drain and rinse the canned beans well. Excess liquid makes the mixture too wet to hold together.
Variations
- Use black beans instead of pinto for a darker, slightly sweeter cake.
- Add crumbled queso fresco on top after frying for a creamy, salty finish.
- Serve on slider buns with avocado and pickled onion for a full vegetarian sandwich.
Ingredients
Directions
In a 12 to 14-inch nonstick frying pan over medium heat, combine 1½ teaspoons of the oil with the onion, bell pepper, garlic and chili.
Stir often until onion is limp but not browned, about 5 minutes.
In a bowl, coarsely mash beans with a potato masher until they stick together.
Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.
Spread cornmeal on a sheet of waxed paper.
When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a ½-inch thick cake.
Coat cakes with cornmeal.
Return the frying pan to medium-high heat.
Add remaining 1 tablespoon oil.
When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once.
Coat pan with cooking oil spray if cakes start to stick.
Serve cakes with salsa to add to taste.
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