Reviewed: Jan. 16, 2008

THe best!!! Seiously, EVERYONE loved this one and i only made 1 batch! Next time I'll make triple the recipe!! The only thing I changed as the green onions, I used a regular onion. Probably about a half a cup chopped. Yummmmmmmmmm!!!!

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Amandapooh

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Reviewed: Jan. 7, 2008

I wanted to only give this one star, but my husband didn't think they were that bad. I couldn't even eat these and I was disappointed because I had such high hopes after all the great reviews. :( Sorry.

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MGBJERRY

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Reviewed: Dec. 15, 2007

Very time consuming recipe, but worth the effort! Definitely make the lime sour cream to accompany the black bean cakes - I was wary at first, but very pleased that I had gone ahead and tried it.

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alaska

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Reviewed: Dec. 10, 2007

I have to use considerable self control when eating these! This is my all-time favorite meatless recipe. I see no need to pre-cook the yams; you don't want a mushy cake. DO brown very well (just don't burn them like I keep doing); the thinner you make them, the easier. It seems that the lack of flavor noted by others comes from UNDERCOOKING the patties. **And here is how I ADORE the sour cream topping: leave out the jalapeno, add a generous sprinkling of salt and extra lime juice, as well as some of the lime ZEST! and garnish with, or mix in, chopped cilantro. No blandness here. Hard not to sound like "What About Bob" at the dinner table :)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 7, 2007

These were really great. I've never had anything similar. I made a few changes. My sweet potatoes were really large so I actually ended up tripling the recipe. I microwaved the grated sweet potatoes for 1 minute as mentioned in other reviews. I had 20oz cans of black beans, so I used 2 of those and 1 can of refried black beans. I did not mash the regular black beans, so in the cakes you had whole beans plus the refried black beans helping to hold it all together. I added lots of jarred jalapeños and a little bit of juice from the jar. DH and I both really loved these. I wrapped this & put them in the refrigerator and hope they are just as good reheated!!

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Brooke789

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Reviewed: Nov. 7, 2007

I worked at a restaurant years ago that served spicy black bean cakes. Ever since then I have been looking for a good recipe to curve my black bean cake cravings. This recipe isn't really close to the one at the restaurant, but it is still pretty good. Next time I make these I think I will add one more egg to make them a bit moister and maybe try frying them rather than using the broiler. This was a nice quick and easy meal, not to mention healthy for us. I didn't use the topping that was suggested but rather topped mine with guacamole since that was how they were topped at the restaurant I worked at.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 3, 2007

I've made this recipe TONS of times! I usually halve it down in size because it yields a big batch (halving the recipe would give you about 6-7 patties that are two and a half inches diameter). These are great to bring to parties too, since they bake in so little time (and are easy to warm up once already baked!).

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TrueBetty

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Reviewed: Oct. 9, 2007

Really, really good! I didn't have the jalapenos so I added some cayenne pepper instead. Microwaved the sweet potato as suggested and the texture was perfect. My kids (4, 3, and 1) loved them. The lime sour cream was fantastic, even without the jalapenos. I would give this recipe 6 stars if I could!

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sbrown

Cooking Level: Expert

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Reviewed: Aug. 27, 2007

Overall good recipe with a few adjustments. I read all the reviews and combined thier advice. I halved the recipe and made smaller patties, 10 in all. I also added diced red pepper, cilantro, green chiles, and chili powder. To the sour cream sauce, I added red pepper and cilantro to give it a nice color. Also I found that searing the patties made them stay togther better. And don't forget to microwave the sweet potato as stated

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alc458

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

Outstanding!!! Made it very regularly now and when I've taken it to parties, people have RAVED about it!!! Special note - you cut alot of jalapenos with this dish - USE GLOVES!!! I found out the hard way just how bad jalapeno burns can get!!

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ecfoxx5091

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Reviewed: Jul. 31, 2007

For those who are wondering, this recipe comes straight out of the Martha Stewart "Great Food Fast" cookbook. But, regardless, I made it tonight and thought it was quite time consuming. I should have read the reviews here first because they do turn out quite bland. As many previous reviewers have said, the lime sour cream really makes the recipe. Don't skip that!

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Karen_O

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Reviewed: Jun. 2, 2007

Used the recommendations of previous reviewers. Sauteed red bell pepper along with the onion and microwaved the sweet potato for a minute. Also added oregano, coriander, cayenne, and fresh cilanto to the bean cakes. Added fresh cilanto to the lime sour cream, too. I wish I had also added a small can of chiles as one reviewer had mentioned because, although the flavor was great, they were dry.

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Peach822

Cooking Level: Intermediate

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Reviewed: May 21, 2007

Added 1 T. chili powder and 1 t. ground coriander. I'd also recommend microwaving the grated sweet potato. I made this twice, once substituting 1/4 cup soy yogurt for the egg - both ways turned out well. Wasn't crazy about the lime sour cream, instead I served with plain sour cream and salsa. Will definitely make again.

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 9, 2007

This was a delicious and filling side dish. The yam was really wonderful. The next time I try it I would add 2 eggs instead of 1.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 9, 2007

I used the lime sour cream on different black bean cakes. I can't speak for the cakes in this recipe, but the lime sour cream is fantastic!

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Jessica

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Reviewed: Apr. 5, 2007

Delicious and healthy!

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brcook1

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Reviewed: Mar. 14, 2007

Amazing! Great combination of flavors and very easy to prepare.

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KatieDid

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Reviewed: Mar. 11, 2007

Delicious! Definitely worth the effort!

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kitty

Cooking Level: Intermediate

Living In: Medford, Massachusetts, USA

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Reviewed: Feb. 25, 2007

Really good! The jalapeno-lime sour cream was a good match and countered the heaviness of the cakes well. After mixing the bean cake ingredients together, I cooked one small cake to check the flavor. It was pretty bland so I added more cumin (about 1 T), plenty of oregano (2 T), some cayenne (1/2 t?), fresh cilantro (1/4 c) and garlic powder. There was a lot more flavor than the first cake I baked, so I would defintely recommend checking the seasonings with a small amount before cooking them all. Thanks for a nice change of pace!

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GatewayCook

Cooking Level: Beginning

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Reviewed: Feb. 18, 2007

I brought this to a very foodie (berkeley, CA) potluck party and it was the first dish gone. People loved it! I added about a 1/4c chopped red bell pepper and a small can of diced green chiles which i think was perfect. Also to the lime sour cream i added a bout a 1/2 tablespoon chopped cilantro and a couple tablespoons finely chopped red bell pepper for color.

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XLOVE33

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Spicy Black Bean Cakes

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