Black Bean Cakes (Antigua And Barbuda) Recipe

Name: Black Bean Cakes (Antigua And Barbuda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cakes; 2 cups canned black beans; 1/2 cup finely chopped onion; 1 1/2 teaspoons ground cumin; 1 tablespoon finely chopped jalapeno; 2 tablespoons olive oil; For the salsa; 1 small serrano pepper; 5 roma tomatoes; 1/2 a white onion; salt; For the cilantro yogurt; 1/2 cup plain yogurt; 2 tablespoons chopped cilantro; 1/2 a lemon, juice of

Servings: persons

For the cakes
2 cups canned black beans
1/2 cup finely chopped onion
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil
For the salsa
1 small serrano pepper
5 roma tomatoes
1/2 a white onion
salt
For the cilantro yogurt
1/2 cup plain yogurt
2 tablespoons chopped cilantro
1/2 a lemon, juice of

1
Prepare the salsa:
2
Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
3
Place in a hot oven (mine was set to 500 degrees).
4
Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
5
Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
6
Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
7
Prepare the cilantro yogurt:
8
Mix the yogurt with the cilantro and lemon juice and set aside.
9
Prepare the bean cakes:
10
Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
11
Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
12
Remove from heat and keep warm.
13
To serve, top with salsa and cilantro yogurt.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cakes, 2 cups canned black beans, 1/2 cup finely chopped onion, 1 1/2 teaspoons ground cumin, and more.

Yes, Black Bean Cakes (Antigua And Barbuda) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bean Cakes (Antigua And Barbuda)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions