Reviewed: Jan. 18, 2007

This was so yummy! I garnished mine with sliced avocados as well as the lime sour cream. This is an awesome way to get lots of vitamins. Mmmm... Thank you for sharing!

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Cnstarz

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Reviewed: Jan. 4, 2007

I made these tonight for my family who all have different tastes and everyone gobbled them down. I used less jalapeno just to be on the safe side because mine were rather large . Next time I'll use the full amount. A delicious and healthy recipe!

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Karen G

Cooking Level: Expert

Home Town: Kilauea, Hawaii, USA

Living In: Wellesley, Massachusetts, USA

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Reviewed: Jan. 4, 2007

Very good, we had these in wraps with cream cheese and salsa. Would have given 5 stars but they needed just a bit more flavour and I already added some cayenne.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Dec. 18, 2006

Juanita and I have ever so handily made these over 12 times now and received rave reviews at each serving. My compliment to the recipe creator.

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Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Dec. 3, 2006

They tasted good but they were a little dry. Maybe because I used cooked dried beans instead of canned. I would probably try this recipe again.

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TARAS983

Cooking Level: Beginning

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Reviewed: Sep. 24, 2006

I loved these. Really good with the sour cream. I got half fat sour cream and it tasted perfectly fine, I didn't miss the extra fat! I made a side of quinoa cooked in chicken broth to go with these cakes. To make again for sure!

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Dolcezza

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Reviewed: Aug. 21, 2006

Much better than I'd expected they'd be. Even my picky kids loved these. I used only 2 jalapenos total in order to make the flavor milder for the kids. Still, the dish was flavorful enough for my husband and me. Will definitely make again!

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BOBBIEANNE

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Reviewed: Jun. 17, 2006

FANTASTIC!!! I made this last night for my girlfriend and I. We both loved it. Not really spicy, so you may want to add a little something if thats what you really want, but wonderful flavor. My girlfriend's cousins (4 and 6) came over about the time we were finishing dinner and tried it and both liked it alot. Thought mashing the beans before adding the peppers would make for better conistancy, and though it "did" it actually made the patties taste not quite as good and not cook quite as evenly so I recommend following the directions for that part too :). I will DEFINATLY be making this again!

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: May 20, 2006

YUMMY! I added a considerable amount of cayenne pepper and some oregano to spice it up based on previous reviews. My husband and I like spicy. I would probably leave it as is (or close to it) if cooking for guests. Also, I fried them using a bit of olive oil because I don't have a broiling pan. The result was slightly crispy on the outside and softer on the inside. Other than that I left everything the same and it was delicious and beautiful! Served with the equally tasty lime sour cream sauce dolloped on top with a side of rice. I thought the garlic sounded excessive but even with the six cloves it was far from being a predominant flavor. It all blends together quite well. This was a very satisfying vegetarian meal and will be served over and over again in this house. What a great find!

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IFIWEREATULIP

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Reviewed: Apr. 20, 2006

I was disappointed with the texture, expected them to be crispy/crunchy and instead the bean cakes were mushy. The flavor was good- my husband and 2.5 year old daughter liked it.

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kilijen

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2006

Very good. I halved the recipe, so using one full egg made it a little extra goopy, but it turned out fine. I think the sweet potato dampens the heat of the jalepeno, so I was sorry that I left it out of the sour cream. I was low on cumin, so I did a little bit of that, a little coriander and a little cilantro and it was good. Ate this with wild rice.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 23, 2006

this recipe was so easy and i must say sooooo tasty. the sour cream jalapeno lime sauce is the key. i made it last nite and was so good my wife insisted i make it again.

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joey

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 12, 2006

Very interesting. I don't usually like sour cream dips, but decided to make it anyway since other reviewers insisted that it was "key" to the dish. I made the cakes smaller than suggested and still had to broil them longer than the recipe stated; but it all turned out well in the end. Thanks for the recipe!

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Alexis

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Reviewed: Jan. 19, 2006

It was VERY great. My husband I enjoyed it sooooo much! Flavor, texture and everything was perfect. Thanks.

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CHIBOO

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Reviewed: Jan. 17, 2006

My family really liked these served with rice and salsa. I had a 19 oz. can of black beans so adjusted the other ingredients accordingly, although I still used 1 whole egg. The broiler wasn't working so I cooked these on an oiled, non-stick electric griddle. The recipe, even though I reduced it, yielded 8 good size cakes.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 11, 2006

I really enjoyed these. Like others, I made the cakes smaller and got about 12 instead of 8. My husband really enjoyed them as well.

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HMRANK

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 4, 2006

This was excellent! We loved it!... I added fresh cilantro on top of each cake and only used one jap pepper beacuse that was all I had. The lime sauce with the sweet potato makes for an interestingly fabulous taste and it is healthy to boot. Thank you,we now have a new dinner staple!

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nicojon

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Reviewed: Dec. 13, 2005

These turned out way better than any black bean cakes I've ever made. Other recipes call for pan frying the cakes. They always end up sticking to the pan and falling apart. These did not stick (I used cooking spray instead of oil) and did not fall apart. I would have given this recipe five stars but the cakes did end up a little more bland than I would like, despite my adding about 1/4 t. of both chili powder and cumin. If you like spicy food, be gererous with your spices!

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dawn555

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Reviewed: Dec. 11, 2005

These came out dry and pasty. I followed the recipe exactly and expected them to brown during broiling, however they didn't. If I make these again, I would fry them in a skillet with a generous amount of oil.

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JMCCREAR

Cooking Level: Beginning

Home Town: Centreville, Maryland, USA

Living In: Hockessin, Delaware, USA

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Reviewed: Dec. 3, 2005

This is a wonderful recipe. I made the cakes very small and got about 10 using half recipe. I plan to make even smaller ones to take to my office holiday party. I also used regular (fat) sour cream for the sauce.

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Sue

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Spicy Black Bean Cakes

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