Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Mexican Bean Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 12

6 Cup(s) Pinto beans, cooked well
1 White onion, minced
2 Serrano peppers, stem and
1/4 Teaspoon(s) Ground cumin, to taste
1/2 Teaspoon(s) Salt
4 Tablespoon(s) Peanut oil, approximate
1 Cup(s) Tomato Salsa, colorful dice
1 Cup(s) Sour cream
Chopped fresh cilantro
Description: Take leftover pot beans, strain, dry, coarsely mash, and
form into pattie. Brown the pattie until crunchy. See Pat's Variation
with cheese and cornmeal. PANTRY: See the recipe for "Pot Beans from
the Mexican Table" and prepare beans of your choice. One jalapeno may
be substituted for the serrano. Use a light vegetable oil but add a
little peanut oil to flavor. Coarsely mash the beans. Remove half
and set aside. Puree the remaining half. Combine beans, onion,
chilies, cumin and salt. Form into patties, about 1/4 cup each. Heat
half the oil in a large heavy skillet. Put as many patties in the
skillet as will fit in a single uncrowded layer and fry over fairly
high heat until golden and toasty, and a little crispy (about 1 to
1-1/2 minute per side). Transfer to a platter. Continue until all the
patties are fried adding more oil to the skillet as necessary. Serve
hot, topped with a little salsa (the smaller diced salsa works better
than the chunky). Top with a teaspoon (touch) of sour cream. PAT'S
VARIATION: Put patties on non-stick cookie sheet and bake, in a
preheated oven, at 425F for about 10 to 12 minutes, until heated
through and starting to crisp. Arrange on a platter. Mix a little
sweet corn meal (from a mix like Jiffy or Marie Callendar) with finely
shredded jack, cheddar or colby cheese. Let that melt then dab with a
little drained salsa and sour cream. Sprinkle with chopped cilantro.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H.
McRecipe, Riverside. Recipe By : Vegetarian Table: Mexico /
Victoria Wise Posted to MC-Recipe Digest V1 #310 Date: Thu, 21 Nov
1996 11:57:51 -0800 From: PATh <>

Scale this recipe to Servings [?]