Get ready to transform a simple can of pinto beans into a mouthwatering culinary adventure that will have your taste buds dancing! These golden, crispy pinto bean cakes are not just another boring vegetarian dish – they're a flavor explosion that combines the hearty richness of beans with a perfect crunch and zesty Mexican-inspired seasonings. Whether you're looking for a quick weeknight dinner, a crowd-pleasing appetizer, or a protein-packed vegetarian option, these bean cakes will become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/2 cup cornmeal
- 1/4 cup chopped onion
- 1 egg, beaten
- 1 tsp cumin
- Salsa for serving
- Sour cream for serving
Instructions
- Begin by gathering all your ingredients: 1 can of pinto beans (15 oz), 1/2 cup of cornmeal, 1/4 cup of chopped onion, 1 beaten egg, 1 tsp of cumin, salsa, and sour cream.
- Drain and rinse the pinto beans under cold water to remove excess sodium and any canning liquid.
- In a mixing bowl, add the rinsed pinto beans. Use a fork or potato masher to mash the beans until they are mostly smooth, leaving some chunks for texture.
- Add the cornmeal, chopped onion, beaten egg, and cumin to the mashed beans. Mix everything together until well combined. The mixture should be thick enough to hold its shape; if it seems too wet, add a little more cornmeal.
- Heat a non-stick skillet over medium heat and add a tablespoon of oil to the pan. Allow the oil to heat up for a minute.
- Using your hands or a spoon, form the bean mixture into small patties, about 2-3 inches in diameter. Carefully place them in the hot skillet, making sure not to overcrowd the pan.
- Cook the pinto bean cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Flip them gently with a spatula to avoid breaking them.
- Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
- While the cakes are resting, prepare your serving ingredients: place salsa and sour cream in small bowls for dipping.
- To serve, arrange the pinto bean cakes on a platter and provide the salsa and sour cream on the side. Enjoy your delicious pinto bean cakes with the fresh flavors of salsa and the creaminess of sour cream!
Tips
- Texture is key: Don't completely mash the beans – leave some chunks for a more interesting mouthfeel.
- If the mixture seems too wet, add a bit more cornmeal to help bind the cakes.
- Use a non-stick skillet and make sure it's properly heated before adding the cakes to ensure a crispy exterior.
- Don't overcrowd the pan – cook the cakes in batches to maintain their shape and get an even golden-brown crust.
- Let the cakes rest on a paper towel after cooking to absorb excess oil and keep them crispy.
- For extra flavor, try adding minced garlic or chopped cilantro to the bean mixture.
- These cakes can be made ahead and reheated in a skillet or oven for a quick meal later.
- Experiment with different toppings like fresh guacamole, hot sauce, or pickled jalapeños for added excitement!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
