Spicy Black Bean Cakes with Avocado Butter

Appetizers, Dinner

Spicy Black Bean Cakes with Avocado Butter

To all of you who entered the giveaway on Tuesday, THANK YOU! I read every single entry (and still reading–it ain’t over!).

I LOVED hearing stories about your first cooking experience. Some of your stories were funny, simple, most involved grilled cheese, a lot of them were accounts of utter disaster, and some even involved pancakes! Others were sweet, visceral and really really beautiful. Some of your memories involved grandparents, parents, aunts and uncles who are no longer with us but left such an enormous impact on you and your relationship with cooking and food. Thank you for sharing these super personal stories. I loved reading them. I cherish them. I hold them close.

Today I’m sharing a very savory, non breakfast-ey recipe from the book. Coming up with 72 pancake recipes is a lil’ tough, so when I got to the dinner portion, I included all sorts of “pancakes.” There are patties, fritters, savory popovers, arepas and huaraches. I love these Spicy Black Bean Cakes. They’re really simple to put together, hella flavorful and they’re gluten-free! Woohoo! Oh and the Avocado Buttah is delicious.

Ingredients for Spicy Black Bean Cakes

I came up with this recipe for these cakes when I was watching Friday Night Lights. I miss that show. I love that show. I love Nashville but it doesn’t compare. It just doesn’t.

I’m currently trying to find a new show. It’s a very similar feeling when you just finished an awesome book and you’re looking for your next word-adventure. There’s a feeling of needing to be enthralled in someone else’s story, someone else’s drama. I think I like being wrapped up in someone’s story because I’m really nosey.

For example, I know I’m a nosey person because when I get a cookbook, one of the first things I want to read is the acknowledgements. I want to get all up in the author’s life. I wanna know who their friends are, who they thanked, who their agent is, who didn’t they thank. I’m nosey. I used to do the same things with CDs (remember when you’d get the jacket?).

If you get your hands on my book, I encourage you to get all nosey up in my acknowledgements. I encourage nosiness!

Spicy Black Bean Cakes with Avocado Butter

I sometimes catch myself mid-nosey and stop. Another example, last week I was in Michael’s looking around for the perfect colored raffia when I heard screaming. So of course, I peeked in the general direction of said screaming. There was a man dressed in head-to-toe fly fisherman gear, screaming at the cashier about not getting the right discount. I watched the entire thing until it was over. I’M NOSEY!

I caught myself and was like, Geez, you really need to work on this nosey behavior.

So yeah, I’m looking for a new show/book…recommendations are welcomed!

Spicy Black Bean Cakes with Avocado Butter //  A Cozy Kitchen

Spicy Black Bean Cakes with Avocado Butter

PRINT
0 from 0 votes
Serving Size: 6 cakes and 3/4 cup avocado butter

Ingredients

Spicy Black Bean Cakes

  • 1 tablespoon olive oil
  • 1/4 cup red bell pepper, seeded and diced
  • 1/2 cup yellow corn kernels, canned, frozen, or fresh
  • 1 jalapeño pepper, seeded and minced
  • 2 teaspoons ground cumin
  • 1 garlic clove, minced
  • One 15-ounce can black beans, rinsed and drained well
  • 1/2 cup cornmeal
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh cilantro, minced
  • 2 teaspoons hot sauce
  • 3/4 teaspoon salt

**Vegetable oil, for the skillet

    Avocado Butter

    • 4 ripe Haas avocadoes
    • 1/2 cup sour cream
    • 1/4 cup freshly squeezed lime juice
    • 1/2 teaspoon finely grated lime zest
    • 1/4 teaspoon ground cumin
    • Salt and freshly ground black pepper

    Directions

    • In a medium skillet over moderately high heat, heat the olive oil. When the oil is hot, add the bell pepper, corn kernels, jalapeño, and cumin and mix together. Cook for 2 to 3 minutes until the vegetables become translucent. Add the garlic on top of vegetable mixture and cook until fragrant, about 1 minute more.
    • In a medium bowl, using a fork, smash the black beans. Add the warm vegetable mixture, cornmeal, egg, cilantro, hot sauce, and salt, and mix until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes.
    • Scoop 1/4 cup of the black bean mixture onto the palm of your hand. Form into a patty that is 3 inches in diameter and about 1 inch thick. Continue to make patties with the remaining mixture.
    • Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/4 inch up the sides. Once the oil is hot, carefully add the patties, being sure not to overcrowd the pan. Cook for 2 to 3 minutes until golden brown. Gently flip and cook on the opposite sides for a minute or two. Transfer to paper towels to drain and then place them in a preheated 200F oven to keep warm. Repeat the process to cook the remaining cakes. Serve immediately.

    Avocado Butter:

    • To the bowl of a food processor, add the avocado, sour cream, lime juice, lime zest, and cumin. Pulse until smooth. Add salt and pepper to taste. Serve immediately.
    Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

    Recipes from PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack

    Previous Post Next Post

    You Might Also Like

    52 Comments

    Leave a Reply

    Recipe Rating




  • Reply Pien February 22, 2018 at 6:47 am

    I love making these! I’ve made them regularly over the past two years and they never disappoint. Delicious and a good dose of veggies, can’t get enough! Thanks for this x

  • Reply Meta April 4, 2015 at 8:43 am

    The black bean patties are excellent only I would serve them with fresh salsa instead of the avocado butter, or just sliced avocado like someone else recommended. I didn’t care for the avocado butter but that may be because I have issues with smooshed avocado. They really do need to be cooked in the amount of recommended oil to get that yummy fritter like quality.

  • Reply Evan March 4, 2014 at 5:03 am

    Looking forward to making these tonight! How course should the grind of the cornmeal be? I have relatively finely ground cornmeal–should I buy some grits/polenta style course-ground cornmeal instead?

  • Reply Matt80 February 15, 2014 at 5:33 am

    These are awesome! One of our favorites. However, with two boys these just aren’t enough food for a dinner by themselves. Anyone have any ideas on a good side dish to go with these? The avocado butter is a must try by the way if you haven’t made it yet!

    • Reply Adrianna Adarme February 15, 2014 at 8:45 am

      I say roast a chicken! These would be great as a side dish. 🙂

  • Reply Jeanine October 9, 2013 at 6:47 pm

    Love your Blog and recipes!!

    I am def going to try this soon, it looks simple (I love simple!) and so divinely delish (and healthy!)

    I am going through all your drinks now to see what to try this weekend!

  • 1 2 3