These bean cakes will dazzle anyone they're served to. They also come together quickly for a fun and tasty weeknight meal. Top the cakes off with your favorite chunky salsa or spread.
Perfect for your next party! Serve these babies as hors d'oeuvres topped with different salsa's and spreads.
15 ounces refried black beans
2 tbsp cornmeal
½ cup whole wheat bread crumbs
¼ tsp cumin (optional)
1 tsp chili powder (optional)
1 tsp lime zest (optional)
Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Wash and completely dry hands. Lightly flour hands and pick off wall-nut sized balls of the mixture. Roll into a ball in your hands and place ball on cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.