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Southwestern Bean and Corn Cakes (or burgers!)

What you need: 

1 cup nondairy milk (I use hazelnut milk)
1/2 cup cornmeal
1 teaspoon salt
2 cups black beans, drained, divided
1 teaspoon ground cumin
3/4 teaspoon ground black pepper
2 cloves garlic, optional
3/4 cup sweet corn (whole kernels)
pico de gallo, to garnish
vegan sour cream, to garnish
guacamole, to garnish

What you do: 

1. Heat the nondairy milk over medium-high heat in a small sauce pan until boiling. Mix the cornmeal and salt and slowly stir into the boiling milk.
2. Make sure to avoid lumps by stirring constantly for about 3 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.
3. Measure out 1/3 cup black beans and set aside. In a food processor, blend the remaining black beans, the cooked cornmeal, garlic, and the spices to form a thick paste.
4. Stir in the 1/3 cup black beans and the corn. Shape this mixture into about 10 thick patties. Cook over a high heat in a lightly oiled pan about 3 minutes on each side.
Serve with garnishes, if desired. Tastes great alone or on a bun.
Source of recipe: I wrote it myself!

Preparation Time: 
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I'd been looking forward to making these for quite some time, but now that I have, I'm really disappointed. Even after adding breadcrumbs and refrigerating them, they were totally unmanageable. I had to spread the paste into the pan and flip it like a pancake; if I even touched it with a spatula it fell apart. Even after adding vegan Worcestershire, chili powder, cayenne pepper, garlic, and onion powder they were bland; I can't imagine what they would have tasted like without it.

I only bothered making one patty (the process of flipping it repeatedly took at least 10 minutes, and the inside never got firm) and I'm going to have to throw the rest away  :'(


;)b These turned out awesome! I added about 1/4c bread crumbs after reading the last review and they were perfect!


I just made this recipe. I love the flavor before cooking, and after cooking as wel. I just had a hard time handling the uncooked blend, but it makes a great spread. I tried frying one and had a hard time flipping it. I have the mix in the refrigerator seeing if it will be able to handle better when chilled. I'll write back after I try it.

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