Brown Bean Cakes
Brown Bean Cakes are crispy, savory patties packed with beans, vegetables, and subtle sweetness, perfect for a hearty snack, lunch, or casual dinner for bean lovers.
Ingredients
Instructions
- Mash up 2 cups of cooked brown beans.
- Add the diced green pepper, onion, corn meal, self-rising flour, eggs, black pepper, a pinch of salt, and condensed milk.
- Mix all ingredients together until well combined.
- Pat out the mixture into cake shapes.
- Place the cakes into a greased pan.
- Fry the cakes approximately 5 minutes on each side, or until golden brown and cooked through.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or smoked paprika to the bean mixture. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 teaspoon of baking powder. You can also use black beans or kidney beans instead of brown beans for a different taste. For a gluten-free option, use a gluten-free flour blend.
Serving Suggestions
Serve the brown bean cakes hot, garnished with fresh herbs like cilantro or parsley. They pair beautifully with a side of avocado salsa or a simple green salad. For a more hearty meal, consider serving them alongside roasted vegetables or alongside your favorite American recipes like Cornish Hens With Orange Glaze.
Storage & Reheating
Store leftover brown bean cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side, or bake in a preheated oven at 350°F (175°C) until warmed through. This helps retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Bean Cakes contains roughly 738 calories, with 16g protein, 138g carbohydrates, and 17g fat. It is an excellent source of calcium (41% of the Daily Value), protein (32% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2292mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these bean cakes ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours before frying. Just be sure to mix it well before shaping and cooking. This is a great way to save time during busy weeknights.
What can I serve with brown bean cakes?
Brown bean cakes are versatile and can be served with various sides. Consider pairing them with a tangy yogurt sauce or your choice of dipping sauce. They also go well with a fresh salad or roasted sweet potatoes for a complete meal.
Can I freeze the cooked bean cakes?
Yes, you can freeze the cooked brown bean cakes. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container and store for up to 2 months. Reheat directly from frozen in a skillet or oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).