Spicy Protein Black Bean Cake Mistakes – My Meatless Monday Mishap

Time for posting will most likely be short this week (boo), but it’s hard to not post anything. Plus, I have to share this recipe I created on accident.


You ever do that; set out to make one thing, and wind up with something else? I guess that’s how a lot of great things have come into existence…..the slinky, microwave, Post-it notes, and even chocolate chip cookies, to name a few.

I was trying to make black bean burgers this weekend, but the wet ingredients seemed too much for the small amount of corn flour and protein powder I used; so I kept adding more until I could form patties.

Apparently, I could’ve stopped adding dry ingredients after the first 3/4 cup, but it just didn’t seem right to me.

So instead of a moist and tender bean burger, I wound up with a slightly crispy and tasty bean cake like you see here.

Meh, I didn’t want to use a bun anyway! These would’ve great formed into rectangles for a fun finger food you could use with cottage cheese, Greek yogurt, or just mustard as delicious dips. Kelley definitely didn’t mind either; she snuck a few bites before I was able to put the patty (cakes?) in the fridge!

This recipe is one delectable mistake that I’ll be making again………on purpose. Try it for yourself and let me know how you like or what you did different.

Roasted Grape Tomatoes and Shittake Mushrooms take the...errr...um...cake!

Spicy Black Bean Cake Mistakes

Ingredients

- 1 cup dried black beans, soaked overnight or 2 (15oz) cans of black beans, rinsed and drained
- 6oz of your favorite salsa; the amount varies, just eyeball it and add more towards the end if needed
- 1 medium onion, chopped
- 2 bell peppers (any color); chopped
- 4 cloves garlic; crushed and minced
- 4 tablespoons spicy brown mustard
- 2 whole eggs or 3 egg whites; you can use 1/4 cup ground flax seed to make this vegan
- 3/4 cup corn flour
- 3/4 cup unflavored protein powder
- 1/4 cup rolled oats
- 2 teaspoons cumin
- Ground black pepper to taste; no need for salt as there should be enough in the salsa and mustard
- 1/2 teaspoon cayenne
- 3 tablespoons dried cilantro


Directions
 - Pre-heat oven to 375 degrees.

- Heat a saucepan over medium-high heat, sweat onion, bell peppers, and garlic; add beans, cilantro, and spices and cover to let simmer for 20 – 30 minutes.

- Remove beans from heat and transfer to large bowl to let cool; you don’t want to cook the eggs!
- Using a large fork or potato masher, mash most of the beans leaving a few ones intact for texture.

- Add remaining wet ingredients to bowl and mix well. Sift dry ingredients in small bowl and slowly mix into wet.

-With a large spoon, scoop the mix onto a parchment lined baking sheet, form into patties or whatever shape you want, and bake in the pre-heated oven for 30 minutes, and then flip over and cook another 10 minutes.
- Remove from oven (should have a crispy brown crust) and let cool on pan for 5 to 10 minutes.

 - Top each cake with salsa, plain yogurt, cottage cheese, or mustard and any of your favorite toppings. Serve with a big side of steamed veggies.

Q: Do you like finger foods or prefer to use utensils most of the time?

A: I love finger foods, but most of my comfort foods are consumed with a spoon and a cup. Mmmmm, squash and fruit purees……….