Chipotle Black Bean Cakes with Cilantro yogurt Sauce

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Dietary guidance: v 


Chipolte Black Bean Cakes

1 tsp olive oil
1/2 c minced onion
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/4 c breadcrumbs
2 canned chipolte chilies, plus 2 tbsp adobo sauce
1 egg white, beaten

Cilantro Yogurt Sauce

1/4 c fresh cilantro, chopped
2 scallions, chopped
1 clove garlic, minced
1/4 tsp salt
pinch sugar
4 oz yogurt


In small skillet, heat olive oil. Add onion, saute for 2 minutes.
Add garlic, saute for 2 minutes, until both are tender. Cool
In a large bowl, mash beans lightly with potato masher or fork. In
food processor, blend chilies and adobo sauce well, and add to
beans. Add onions, garlic, breadcrumbs, and egg white. Stir well.
Allow to rest in the refrigerator for 15 minutes.
Shape mixture into 4 patties, and place on waxed paper. Refrigerate
patties for a few hours to give flavors a chance to meet.
These patties can be grilled or pan fried. If grilling, spray rack
with oil. If pan frying, heat a small amount of oil in skillet. Cook
3 minutes each side, until crispy and browned.
For cilantro sauce, place all ingredients except for yogurt in food
processor. Blend until ingredients are finely minced. Add to yogurt
in bowl, and stir well to combine. This will need to chill in the
refrigerator for awhile for flavors to meld.

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