Black bean cakes

    1 hour 25 min

    These are really delicious, especially when served with soured cream or the homemade sauce included in this recipe!

    39 people made this

    Serves: 12 

    • 500g (1 lb) dried black turtle beans
    • 1 tablespoon ground cumin
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1/2 bunch fresh coriander, chopped
    • 2 tablespoons vegetable oil
    • For the sauce
    • 8 tablespoons low fat plain yoghurt
    • 1 tablespoon semi-skimmed milk
    • 1 pinch cayenne pepper

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
    2. In an electric blender or food processor, process cooked black beans until smooth. Stir in cumin, chilli powder, salt and coriander; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
    3. Place balls between sheets of greaseproof paper and press down on the paper to form rounds about the thickness of your finger.
    4. Heat oil in a large frying pan. Fry the pancakes 2 or 3 minutes per side.
    5. In a bowl, combine yoghurt, milk and cayenne pepper (to taste). Serve the sauce over the hot black bean pancakes.

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    Reviews in English (26)


    Something else. This is delicious. I used tinned black beans and needed to add some breadcrumbs in order to roll into balls. I put them in a tortilla with some tomato and soured cream and had as a main.  -  15 Sep 2008


    Something else. I added one large egg and about 75g polenta (corn meal). It made it easier to control the patties. I put them on a baking tray using parchment. I baked them on 180 for about 30 minutes they came out wonderful and I cut the fat.  -  15 Sep 2008


    Really tasty! I used tinned beans and they came out a little soft, but I'll definitely try again!  -  15 Sep 2008