Refried Bean Cakes are a good appetizer that can be made ahead of time and then kept warm till they are served. These are very easy and take less than 10 minutes to make.
Appetizers can be time-consuming when making for a crowd and I do not like standing in the kitchen for hours frying appetizers when I am expecting company.
I always look for make-ahead appetizers or even better cold appetizers that do not require heating up before serving. One great appetizer that has worked for me is the fiesta pinwheels. These can be made a couple of days ago and refrigerated and they have to be served cold or at room temperature.
These refried bean cakes take a couple of minutes to whip up and just 3- 4 minutes per batch to pan-fry. They can be kept warm in the oven until it is time to serve.
In fact, I noticed that these cakes became very flavorful when let stand for some time after cooking them. I don’t see a reason why we cannot bake them and I have to try that next time.
I have a lot of cookbooks and once in a while when flipping through the pages, certain recipe just catches our attention. This refried bean cake is one such recipe that I saw in one of my cookbooks and it sort of classifies as a semi-home-made recipe.
These refried bean cakes are very filling, so make sure you make them smaller if you are having a lot of dishes. I also saw that these could make up a great substitute for burger patties. I used the regular refried beans, but I am going to try to use the refried black beans next time as I love the flavor of the black beans.
My other recipes this Marathon -Soups
Day 1 - Miso Soup (Japan)
Day 2 - Vegan Chickpeas Soup (Middle Eastern)
Day 3 - Roasted Butternut Squash Soup - (Mexican)
Appetizers / Snacks
Day 4 - Zucchini Potato Tots
Day 5 - Plantain Balls / Kaklo / Krakro (Ghana)
Day 6 - Cheesy Smashed Potatoes
Day 7 - Turkish Cigar Pastry
Preparation time - 5 minutes Cooking time - 3 - 4 minutes per batch Difficulty level - easy Recipe adapted from - Favorite Brand Name Vegetarian
Ingredients to make Refried Bean Cakes - Makes 12 -14 medium cakes
- Refried beans - 1 can (15 oz)
- Crushed corn chips - 1 cup
- Fire-roasted green chilies - 2 tbsp
- Roasted cumin - 1 tsp
- Cilantro - 3 tablespoon (finely chopped)
- Corn flour - 1 or 2 tbsp
- Vegetable oil - to pan fry
- Sour cream and salsa - to serve
Procedure to make Refried Bean Cakes -
In a large bowl, combine the refried beans, crushed corn chips, fire-roasted green chilies, cilantro, and cumin.
To crush the corn chips, place them in a Ziploc bag, and crush them using a heavy pan. Measure out a cup of the crushed chips and use it.
I added a tablespoon of corn flour to help bind the mixture. You might need the corn flour or not.
- Heat a cast iron pan and coat the bottom of the pan with oil. Form small patties with the mixture and place them on the pan.
Fry it for a couple of minutes on medium flame until the side is golden brown. Flip the cakes over and slightly press on them with the spatula. Do not make it too thin. Fry again for a couple of minutes and then drain on paper towels.
To serve, top it off with sour cream and salsa.
More Bean Recipes
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Stuffed Poblano | Poblano Peppers Stuffed With Beans And Rice
- Avarakkai Poriyal | Broad Beans Stir Fry
- Broccoli Quinoa And Bean Fritters
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 can Refried beans 15 oz
- ▢ 1 cup Crushed corn chips
- ▢ 2 tablespoon Fire-roasted green chilies
- ▢ 1 teaspoon Roasted cumin
- ▢ 3 tablespoon Cilantro Finely chopped
- ▢ 1-2 tablespoon Corn flour
- ▢ to pan fry Vegetable oil
- ▢ to serve Sour cream and salsa
Instructions
- In a large bowl, combine the refried beans, crushed corn chips, fire-roasted green chilies, cilantro and cumin.
- To crush the corn chips, place them in a Ziploc bag, and crush them using a heavy pan. Measure out a cup of the crushed chips and use it.
- I added a tablespoon of cornflour to help bind the mixture. You might need the cornflour or not.
- Heat a cast-iron pan and coat the bottom of the pan with oil. Form small patties with the mixture and place them on the pan.
- Fry it for a couple of minutes on medium flame until the side is golden brown. Flip the cakes over and slightly press on it with the spatula. Do not make it too thin. Fry again for a couple of minutes and then drain on paper towels.
- To serve, top it off with sour cream and salsa.
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
Refried Bean Cakes Recipe
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 can Refried beans 15 oz
- 1 cup Crushed corn chips
- 2 tablespoon Fire-roasted green chilies
- 1 teaspoon Roasted cumin
- 3 tablespoon Cilantro Finely chopped
- 1-2 tablespoon Corn flour
- to pan fry Vegetable oil
- to serve Sour cream and salsa
Instructions
- In a large bowl, combine the refried beans, crushed corn chips, fire-roasted green chilies, cilantro and cumin.
- To crush the corn chips, place them in a Ziploc bag, and crush them using a heavy pan. Measure out a cup of the crushed chips and use it.
- I added a tablespoon of cornflour to help bind the mixture. You might need the cornflour or not.
- Heat a cast-iron pan and coat the bottom of the pan with oil. Form small patties with the mixture and place them on the pan.
- Fry it for a couple of minutes on medium flame until the side is golden brown. Flip the cakes over and slightly press on it with the spatula. Do not make it too thin. Fry again for a couple of minutes and then drain on paper towels.
- To serve, top it off with sour cream and salsa.
