These spiced black bean cakes are a delightful twist on a classic Cuban dish, featuring a blend of cheeses and a hint of spice.
Set aside a quarter of the black beans.
This step ensures some whole beans remain for added texture in the cakes.
In a medium bowl, mash the remaining black beans with garlic, cumin, cilantro, and salt until partially mashed.
Partially mashing the beans helps bind the mixture while keeping some texture.
Blend the reserved beans with the egg in a food processor until smooth.
Blending the beans with the egg creates a smooth mixture that helps bind the cakes.
Combine the mashed beans and blended mixture in the bowl. Stir in the cheeses and onion until well mixed.
Ensure the mixture is evenly combined for consistent flavor in each cake.
Divide the mixture into four portions and shape each into a patty about half an inch thick.
Using slightly wet hands can prevent the mixture from sticking while shaping.
Dredge each patty in cornmeal, ensuring a thin, even coating.
A thin coating of cornmeal adds a crispy texture without overpowering the flavor.
Heat a non-stick pan over medium heat and coat with cooking spray. Cook the patties for about 4 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Serve the patties hot with a dollop of sour cream and a side of rice.
Garnish with fresh cilantro or a squeeze of lime for added freshness.
