Refried Bean Cakes Recipe
Refried Bean Cakes are a good appetizer which can be made ahead of time and then kept warm till they are served. These are very easy and takes less than 10 minutes to make.
Servings: 12 cakes
- 1 can Refried beans 15 oz
- 1 cup Crushed corn chips
- 2 tbsp Fire-roasted green chilies
- 1 tsp Roasted cumin
- 3 tbsp Cilantro Finely chopped
- 1-2 tbsp Corn flour
- to pan fry Vegetable oil
- to serve Sour cream and salsa
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.
Calories: 56kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg