Beef and Latkes Black Bean Dip
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08/27/2007
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
12/11/2007
This is my all-time favorite meatless recipe. DO NOT 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. breadcrumbs, or gluten-free breadcrumbs. For a gluten-free version, I have used quinoa instead of **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.
05/09/2005
Very, very good. Try these, they are worth it -- quick, good, and healthy. Don't skip the lime sour cream -- it goes great with the cakes. I microwaved the grated sweet potato for 1 minute before mixing in because I wasn't sure how well it cook in the broiler. Watch the time -- it did not take as long for me as it says.
02/04/2008
These were good, and I'll make them again. I shredded the sweet potato and made the sour cream topping the night before to save time. I followed the other suggestions and made these changes to the recipe: use 2 eggs in the bean mixture and also add to the basic recipe 1 can mild diced chilies, 1 tsp chili powder, 1 tsp coriander. I also used 1Tbsp jarred chopped jalapenos instead of fresh and it was really mild so I'll add more next time. I'll also add some cilantro next time. This recipe made 18 patties (golf ball size when I scooped them out) which I flattened. I had to move the oven rack to the middle because they burned otherwise, and then I baked them for 7 min on one side and 4 on the other. They were good, but needed more spice. Also, next time I'm going to make them much thinner/flatter and add more salt & pepper (I only used 1/4 tsp of each).
02/18/2007
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.
01/12/2009
WOW! These were amazing! I made these Friday night and by Saturday afternoon they were gone! My boyfriend and sister ate them all! I made a second batch Sunday and froze them so I could have them for my lunches. I also loved the sour cream mix, but my sister preferred salsa with it. I cooked them on the stove top, only because the second I turn on my broiler the fire alarm goes off :( I also followed others advice and used two eggs- they were perfectly moist! Aside from that I followed the recipe exactly. I'll be making these again!
08/18/2008
I didn't have sweet potatoes in the house and these were still very good. I added more seasonings including chili powder and used whole wheat flour in lieu of the bread crumbs. Made a really nice, healthy lunch Christina and thank you!!
02/16/2012
Love these! Modifications from others that are essential: microwave the shredded sweet potato first, two eggs, red bell pepper, chili powder, and definitely smaller cakes. I also used an immersion blender to get the whole mixture more broken down. And most importantly, I was able to make good flat cakes that hold together with one simple trick: put them on the baking tray as balls, not flattened at all. Then, before you flip them to brown the other side, just use the spatula to smooth the ball down into a patty and flip. They are much more able to hold together as a patty when they are mostly cooked.
03/05/2009
These were a surprise hit; we loved them! The lime sour cream was the perfect accompaniment. I did not change anything and I did not precook the sweet potato and it did not need it. I will use these as an appetizer and as a main course. Kudos!
11/06/2005
Really tasty, healthy recipe. I did not pre-cook the sweet potatoes and they turned out fine. I made about 20 small patties and I think they turned out crispier and cooked better this way. They were enjoyed by vegetarians and non-vegetarians alike at a dinner party along with fish tacos. They're also good with melted, crispy cheese on top. I thought they made good leftovers, just warm in a pan the next day. You must make the cream for topping, it really adds to the taste! Will definitely make these again.
06/02/2007
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.
04/30/2012
Delicious!!!I altered the recipe a little by taking away the jalapeno, as I am very sensitive to spicey food, anyway the cakes were delicious, I did add an extra egg, which made it very moist. This is a keeper and the teens loved it!
01/20/2011
I am going to give this 5 stars because my husband, who does not eat black beans at all enjoyed this very much. So did my 11 year old son. And for me, that makes this an EXCELLENT recipe. I prepared this exactly as directed. Thank you for sharing.
03/21/2011
These were amazing! I made half of the recipe because there are only 2 of us, but used the whole egg. I also used a little jarred jalapeno in the sauce and the patties, as we are not fans of very spicy food. Half of the recipe made 4 good size patties. The sauce is incredible, I'll be using it for more than just this recipe. The balance of flavors is just perfect, and so unusual. The sweet potato is the perfect counterpoint to the heat of the cumin and jalapeno, and the lime sauce is the perfect complement. We both loved this recipe, and will be making it again soon! Thanks so much for sharing.
01/01/2012
I substituted green chiles for jalapeños and made them in a skillet as you would for latkes. Delicious! Thank you for this wonderful and healthy recipe!
09/07/2011
This was a good jumping off point with a couple of modifications after reading some of the reviews. It sounded like it needed a little more flavor oomph, so I did 1.5x the spices and added some cayenne because the serrano chilis I used were the wimpiest ones I've ever tasted! I also added some cilantro because we love it. I didn't bother to sautee the chilis or onions and garlic and they were just fine in the finished cake. I also subbed some oatmeal for the bread crumbs for extra fiber. I do think next time I would microwave the grated sweet potatoes to avoid the slight starchy flavor. That could be due to the grater size - the large Cuisinart blade.I doubled the recipe to have leftovers to freeze and so used 3 eggs, but next time I think I would use 4 to hold things together a little better. I used the non-stick electric griddle and "fried" them with just a hint of olive oil to brown them. (Our broiler sets off the fire alarm even with no smoke!) But this was a great option for a vegetarian meal and it was really satisfying! Thanks!
04/19/2010
Yet another Meatless Monday. These cakes are a tad on the "sweet" side. The recipe definitely needs something else to balance out the sweetness of the yam.
09/10/2010
one word: AMAZING!!!!! i have made this recipe a couple times, and it is always wonderful. Once, a served it with a mango avocado salsa, which made it even better! will make again.
05/17/2009
These were SO fantastic! My boyfriend and his roommates were grilling their "manly meat" for dinner and being a vegetarian, I decided to make these as my meal. Needless to say, the guys ended up eating these instead of their grilled meat! No joke! In fact, my boyfriend requested that I make these again just last week. The only thing we did differently was to add more lime juice to the sauce. This gave it just a bit more of a bite! We enjoyed these without microwaving the sweet potato and really keeping an eye on them in the broiler. Do be cautious as to the size of the jalapenos (obviously) as the second time we made them, we got brave and ended up with our mouths on fire! Thank you SO much for the great recipe! I have a feeling I'll be making these a lot in the future!
02/22/2013
****BEST VERSION***: I've made these about 5 times now and everytime I find a way to improve it. The last time I made this, I must say blew me out of the water! For a dinner for two, I halved what the recipe calls for. Best adjustments so far: add ground coriander (same quantity as what you use for cumin and added at the same step as when you add the cumin), grate the yams then microwave for 50 seconds before mixing in, and because the recipe is very mild I increased the jalapeno to 1.5 times what they call for and chop them more roughly so you get more bits of spice, increase the garlic to 1.5 times what they call for and roughly chop them, and the most important change i made was to FRY THEM! in a frying pan with a couple tablespoons of olive oil each side until nice and crispy dark brown. Helpful hints: use your hands to mash everything together (it's much faster than using a spoon), then use an ice cream scooper to scoop them onto the frying pan then mash them down with a spatula. I think this version really enhances the flavor of this recipe.
11/10/2008
Very Good! I used 2 eggs and used rolled oats in place of the bread crumbs. I also added a chopped zucchini and red pepper. I sauted these vegetables with the green onion and sweet potato, and mixed everthing else together to combine. I froze the extras. (I did not make the sauce)
02/14/2008
The recipe appeared a little time consuming, but once I actually had all the ingredients on hand, it didn't take long to throw together at all! These were really healthy, and packed with delicious veggies and flavors. And the lime sour cream was divine! My husband and I loved these--I'll definitely make them again.
10/09/2007
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!
11/14/2010
I love this recipe. It is a new favorite of mine and my daughter. I added a little extra bread crumbs (about 1/4 cup) after I made my first test patty. It wasn't necessary. The test patty was delicious. I just wanted to make the finished patties a little more firm. This probably would not have been needed at all, if I had drained the black beans a little more thoroughly, but I couldn't find my strainer. I also fried, instead of broiled the patties because my oven always sets off the smoke alarm. Funny, another reviewer said the same thing. Anyway, I fried the patties on medium heat with a little olive oil, they came out delicious. This recipe is definitely going to be a new staple in our house. The cooked patties store in the fridge and reheat great. I just take a patty out of the fridge, heat it in an ungreased pan and chow down. These are way better than store bought veggie burgers and if you make a bunch ahead of time, they are just as quick and convenient to make. Oh, and definitely make the sour cream sauce with the recipe. The sauce was yummy and a wonderfully perfect topper for this patty.
11/06/2010
This is fantastic! I added white cheddar cheese to them when they were done baking, and put back under the broiler for about 10 seconds! GREAT DISH!!!! Oh, and I did not cook sweet potatoes before mixing into dish, they were perfect just the way they were!
04/28/2011
These are really, really delicious. I use 2 lbs. of dry black beans (soaked overnight and simmered 1 hour = aprox. 12 cups of beans) and two large sweet potatoes and roughly quadruple the other ingredients. I end up with around 70 patties, pig out, and then freeze the remainder for future quick meals. The sauce is especially good made with fresh cilantro, extra lime, and Greek yogurt in place of the sour cream. So good! Thank you! P.S.- I don't find it necessary to precook the sweet potato, I just broil them on the middle rack for the suggested amount of time and they come out perfectly.
03/16/2012
Too spicy for our 4 year old, but my husband and I loved this recipe! I followed it as written and the cakes turned out moist and flavorful. We didn't have any trouble at all with the sweet potato being hard/undercooked. The 1 egg seemed to bind the mixture well enough. The sour cream mixture was superb with the cakes--definitely try it as well. Excellent new recipe that will made it to the dinner table regularly from now on. Thanks! **Note: I used 2 semi-large sweet potatoes (grated them in a food processor) and they yielded 6 cups. I froze the extra two 2c measurements and hope they will use well next time I make the cakes.
10/27/2011
Overall, good recipe, I followed the recipe excatly except as I always do substituted the bread crumbs for oatmeal to make it healthier. Great meatless meal choice.
11/05/2012
Once upon a time there was a sad, lonely can of black beans in a pantry. It dreamt of the day it would become something much more than the sum of it's parts. One day a beautiful maiden plucked out the can of black beans and magically transformed it into the most deliciously fantastic black bean cakes ever made then married it to a perfect sauce and they lived happily ever after.
06/12/2011
Quite nice. Approved by daughter and husband. Easy to make and could make any number of variations. I made it as written, with only a couple of changes. I used greek yogurt instead of sour cream and put about 1T of cilantro in the cake. Served with lime cilantro rice and corn on the cob. Would love to try it with shredded sharp cheese in the burger. Will try it next time.
05/22/2011
I made a half batch and turned it into 3in round thin cakes(12) because I wanted them more of a crisp texture than I've had before. The sample cake was bland and the sauce dominates. I'm rating together(since that is the recipe). I ended up adding some coriander, chipotle chili powder and diced red pepper to give the cakes more flavor which I thought helped but the sour cream still dominates the flavor. I brushed on a little olive oil,grilled them rather than broil and it took about 20 minutes. Even though it's very good, I think I would prefer a little different sauce for these cakes so you can taste their subtle flavor, maybe a mild chipotle sour cream.
05/07/2012
Pretty good recipe! I had to make quite a few changes because of what I had on hand - substituted 2 chipotle chilis for the jalepeno, oats for the bread crumbs, diced red onion for the green. I also microwaved the sweet potato so I didn't have to grate it. I pureed the sweet potato, onion, chili, spices and 2 eggs, then added them to the beans and mashed, then added the oats. I also pan fried them in a little olive oil so I wouldn't have to turn on my oven. The cakes have a smoke flavor from the chipotle. I substituted lemon juice and chipotle for the sauce - I would recommend following the recipe, my sauce wasn't that great. I think these would be great as bite sized appetizers with a dollop of guac and sour cream on them!
03/06/2011
These are great - and the lime sour cream puts them over the top. I serve these on a bed of greens with salsa and sliced avocado. Top with a cilantro as well as the lime sour cream. To spread up preparation time - try using a food processor for the jalapenos, scrap out and chop the garlic, scrap out and chop the sweet potato. You can play around with the amounts a bit as well as add cilatro and or peppers and or chilis. It still comes out delicious!
08/16/2010
Amazing! I made this almost exactly as the recipe with a few minor adjustments - extra egg per suggestions, and added some different chili powders, along with some fresh cilantro. Absolutely amazing recipe and one that will go on my list for the future!
07/14/2010
amazing and versatile recipe. You don't need to microwave your sweet potatoes, they cook up nicely in the oven. I recommend adding green pepper and cilantro to the sour cream. I also added half the green pepper to the cakes. I would recommend making this cakes flat because they will crisp up better while broiling. I'm a lacto-vegetarian and I don't eat eggs...I just added a bit more bread crumbs and they held together just fine.
03/17/2010
Very good! I used dry bean instead of canned and boiled the sweet potato before mashing it. Instead of the topping (don't like sour cream), I used some mashed avocado and put it in a half a pita. It was a very satisfying meal.
09/21/2010
I thought this recipe was wonderful for those who need a healthy alternative! I have been eating healthy lately and this was a nice dish to cook for a small gathering. The leftovers will make for great lunches at work! The only difference I used was a can of kidney beans because I did not have 2 cans of black beans, just 1. It tasted great so I don't think the type of beans used makes much of a difference! Loved the special sour cream too. Overall there was a mild spicy heat coming from the cakes but even my cousin, who hates anything jalapeno, enjoyed these. Thank you for sharing a keeper!
06/25/2011
These came out slightly crisp on the outside and mushy on the inside. They didn't hold together very well. They weren't cake like at all. It was as if I had put scoops of frijoles on a baking sheet and broiled them. These need something to give them more structure.
04/30/2010
These cakes are great! I cooked them for a vegetarian/organic cooking contest at work and took first place! I took the advice of previous reviews and added oregano, coriander, cayenne, and fresh cilantro to the bean cakes. I also made them golf ball size then flattened. I brushed the cakes in olive oil since they looked a little dry. The best part was letting them sit overnight to enhance the flavors! Heat them up in a microwave with a wet paper towel and a lid to lock in moisture. Don't skip on the lime jalapeno sour cream sauce. I found this to be great and can't wait to try it on the family.
07/21/2010
I loved these. I salute onions, garlic, red peppers then add to beans. makes a great black bean burger also.
03/25/2009
Prep took longer for me than stated. From start to finish it took me a little over, an hour. I followed recipe exactly and thought they were delicious, although next time I will add more spices(and we are not ones for real spicy dishes). IMO these defintely need a sauce as they are a little dry and the sour cream/lime/jalepeno was a very mild, nice sauce. I really liked broiling instead of frying too. Thank you, Christine, I will make again definitely!
06/13/2011
These were a hit at a recent party. I made small appetizer size patties and they didn't want to stay together and it seemed like I had to bake them a lot longer than the recipe says, but the taste was great. The lime sour cream was a perfect compliment to the cakes. Very good.
09/05/2009
I made this recipe exactly as it was written--how could you rate a recipe that you changed first?? My family loved it and so did the kid's friends who were visiting. Definitely a winner! Moist inside, crunchy outside, and the sauce was a great mild & creamy flavor.
01/17/2010
Boil the potatoes! These were great. I decided that boiling the potatoes was easier than grating them so that's what I did. The cakes held together well. Not fond of cumin so I used smoked paprika instead. No bread crumbs. I made half a recipe of the cakes using two medium sweet potatoes. I made a whole recipe of the sour cream sauce and added an avocado to that. I used a stick blender to puree the sauce. I had sauce left over but it made a yummy salad dressing for the next day. The leftover cakes were delicious right out of the frig.
03/29/2011
Used one can of kidney beans, one can of black bean. Delicious!
10/25/2009
After reading all the rave reviews of this recipe I was excited to try it. However, after making it exactly as stated, I was disappointed, as were my guests. The cakes don't seem to have enough flavor. The lime sour cream is awesome and was the only saving grace for this recipe, but as is this recipe is just too bland.
02/13/2012
Excellent! I also added chili powder for extra flavor and still used tobasco sauce.
03/02/2011
This is a great base recipe, so thanks! Once i made these with regular potatoes because I didn't have sweet. I've made them with sweet potatoes as well and like them both ways--- I'll probably go with sweet more often because they are more nutritious. I halve the recipe as it's only my husband and I, but still use a whole egg. A bit more cumin, a dash of cayenne and about 1/2t chili powder to spice it up a bit for us. Love them!
04/12/2011
These were okay... nothing special though. I won't be making them again. However, The jalapeno-lime sour cream was good and I'll use that for future Mexican dishes.
01/19/2012
These were just okay. Won't be making them again.
09/27/2010
These make delicious black bean burgers! I've even made them without the egg to take to a potluck for a vegan co-worker. Didn't hold together quite as well, but good enough to keep their shape. They were a hit!
07/23/2008
The recipe took a bit more time than I expected. But, overall these were delicious!!! Don't skip the sauce it makes the meal.
02/21/2011
After reading some of the reviews from people that didn't like this recipe, I decided to try this recipe anyway. I didn't follow the measurements exactly and used Panko bread crumbs and serrano peppers I had marinated in wine vingegar. I also kept the consistency wetter. I coated them lightly with flour and did fry them in minimal olive oil and drained them well. I think they were absolutely delicious, even though I did not make the sour cream topping. I'll give the topping the next time I make this recipe.
01/31/2010
Mmmmmm, these are good! The only change I made was after I shredded the sweet potato, I cooked it in a skillet for just a few minutes to soften. Also used green chiles instead of jalapeno bc that's what I had on hand and less than 1/2 cup of bread crumbs to save some calories. Reheated well the next day, which is a bonus to me! Good recipe, will make again!
01/13/2011
Wow. These are really good! The sour cream is great. Since I usually make a half batch, I just use a whole egg, and the patties stay together just fine. I also broiled them a little longer, as I wanted them very crispy.
02/24/2010
These are excellent! I did add a bit of lite Bleu Cheese crumbles to the "bean batter". I tried pan frying these in a small amount of olive oil, seemed to give a bit more crunch to the outside of the cakes, though they are delicious broiled too! The Lime Sour Cream is YUMMY and I added finely chopped cilantro to it as well.
12/18/2006
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.
05/13/2010
I have already made these twice! As others have said the lime sauce makes all the difference. This is full of flavor and would make a great starter for dinner parties.
03/08/2010
This was very good. Next time I will chop up some more onions, garlic and jalapenos. I also think I would like them pan fried in some oil instead of under the broiler. Thanks for sharing- my dd actually thought they had meat in them:) Make the lime sour cream sauce makes them good!
05/08/2010
Great recipe. I made the cakes as written except used serrano and anaheim chiles from my garden, the jalapenos aren't producing yet. :-) Also I had panko on hand so that was what went in there, it gave a great texture. The sour cream sauce I subbed serrano and lemon juice, limes aren't ripe yet. It didn't have enough something for me. Tried to kick it up with spices. I think I'd prefer an avocado sauce next time. Solid recipe. I liked the texture with the raw sweet potatoes and the mashed black beans (used a potato masher) and broiled. Sure, it would have been crispier if it had been fried but it was solid as is and healthier Husband says texture was awesome, he's a meat eater and says he wants me to make it again as a burger next time. Will definitely make again.
03/11/2012
awesome made according to recipe.wouldnt change a thing i did had a slice of Harvatti cheese melted on top..
06/04/2008
I enjoyed both making and eating these versatile little cakes! They were very easy to make and I can see lots of potential for other flavors, such as making them with ginger instead of cumin for an Asian style cake. Mine turned out rather dry, though, so I will likely use less breadcrumbs next time. I was a bad girl and didn't make the lime sour cream but instead served it with fresh home made guacamole on top and it was super yum!
03/17/2009
Use 2/3 can of refried beans and 1 can of rinsed and mashed black beans, 2 Cups shredded sweet potato, 1 cup of chopped cilantro, 5 cloves minced garlic, 1 sliced and seeded jalapeno, 1/2 tsp. red pepper, 2 tsp. cumin, 2 beaten eggs, and 1/2 cup rolled oats. In skillet with 2 T. EVOO, saute garlic and jalapeno. Add sweet potatoes. Cook for 10 min. on med.-low heat. Remove from heat. Let cool for a few minutes. Add Everything to mashed beans and mix well. Put mixture into refrigerator for at least an hour. Preheat oven to 400 degrees. Pat out into 16-18 patties. Bake 20-25 min. turning over midway. The 1/2 cup sour cream, 1/2 chopped cilantro, 1/2 lime juiced and zested, sauce is really good.
03/09/2008
Delicious. I loved that they were baked. Mine were a little on the soggy side, but I think I just needed to leave them in longer. Thanks for the recipe!
02/25/2007
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!
07/15/2010
These are very good. To make these vegan omit the egg and use cashew cream or vegan mayo for the lime cream. As many reviewers recommended I cooked the sweet potato and mashed it before adding it. I added canned green chilies to the bean mixture to make up for the missing egg moisture. I cooked this in non stick pan instead of the broiler- It was just too hot to turn on the broiler. We will have these again. mmmm
05/11/2012
mmmmmm, loved these. and talk about a super healthy combination of ingredients. i served them with the avocado ranch recipe on this site and a large salad. it was a great light and flavorful meal.
02/29/2012
Really good. I also added red pepper to the bean mix and cilantro to the sauce. Served on a bed of arugula and baby spinich and it was great.
09/27/2010
Dry and not very flavorful.
11/03/2009
Yummy! These were delicious. I've also subbed in lentils for the black beans which was a success.
09/22/2011
Very tasty
04/23/2011
very much like another spicy black bean burger we like - added red pepper and diced green chilis
09/28/2010
this was great. changed only slightly. to the sour cream sauce i added lime zest, about half a chopped yellow bell pepper and red pepper flakes. to the bean patties i added a little chile powder and an extra egg. no need to cook the sweet potato. moved the rack down a bit so it was so cloes to the broiler and cooked about 8 minutes on each side. served with sliced avacado, a rice blend and steamed broccoli. DEEEE-lishous!!!
05/15/2011
amazing! love the special sour cream
03/19/2010
These had a good flavor, needed more salt...they came out a bit dry not sure why....the sauce is a must very good...I will try these again but with some modifications
11/06/2009
i made these for a pot luck, and while they were well received, i would not call them "spicy". i made them appetizer sized and got about 40 little cakes. i sprayed the cakes with olive oil and browned them in a non-stick skillet, which gave them a nice crispy crust without any mess (or risk of burning!) i did add a second egg - they would have been too dry without - and i used gluten-free breadcrumbs. will definitely make again!
02/28/2010
These were great! I used some cucumber raita I'd made, instead of the sour cream with lime, and they were even tastier!!
07/21/2011
I thought it was very good, I've made it a couple times and it's taken a little bit of time to get consistencies right when they cook but I'd recommend this. I took out the jalapeno and added about a tablespoon of Djon Mustard and some extra cumin and chili powder and it came out very well with just enough kick.
02/28/2011
These were incredible!!!!! I totally recommend them!
05/12/2009
These were amazing. My husband made these for my Mother's Day dinner (this was actually the first recipe he's cooked in his whole life!) and they were to die for. The lime cream is a must with these. Fresh lime zest really adds a kick to it, and he added more jalapenos than what was called for. I just hope he is willing to make these for me again soon--I'm craving them already!
01/27/2011
This is really tasty!! Love the Lime Sour Cream. Really makes this dish. The cakes crisp right up under the broiler.
05/21/2007
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.
06/01/2009
great for being so healthy. the sweet potato is what makes this so good. and make the sauce with it, it's a must! my carnivore husband was even a huge fan.
10/06/2009
These are great! I microwaved the sweet potatoes as suggested and used Non-fat Greek Yogurt instead of sour cream for the sauce recipe. My husband has asked for them again and again.
04/07/2012
These were absolutely amazing. We like spice, but I felt 2 jalepenos were fine - and I was happy I made that choice. Didn't have a problem with the uncooked sweet potato. This got my take-out happy fiance to eat and enjoy something healthy - this will become a week night staple.
03/21/2009
Very tasty! I made them as written and they were really good! Nice spice to them and the lime sour cream finishes them off nicely.
06/24/2010
These were great and very easy. We grilled the cakes for about the same amount of time and it worked really well. I also added a bit of salsa to the sour cream mix and liked the results.
03/23/2012
I didn't have any jalapenos so I used chipotles. Delicious!
06/23/2009
We are a family of carnivors that are trying to cut down on the meat. This was not bad, but no mistakin' this is a patty of beans. Not sure what I was expecting. We may try it again, but I will try to fry them next time, I think it might give them more depth.
11/15/2010
I too added another egg, and used panko instead of the bread crumbs. I used both the broil method, and I also baked another batch at 400. Next time I'll use the food processor to combine the jalapeno and sour cream for the dip so it's a bit smoother.
08/06/2010
I didn't precook the sweet potato, and don't see how it would've helped. The texture was very nice. Agree with others that it's the lime sour cream that makes these stand out.
02/05/2013
Mmm-mmm-good! Didn't give 5 stars b/c I adjusted. Halved the recipe. Skipped bread crumbs (g/f plus it didn't need 'em) and the sauce (time factor). Added ground turmeric. Fried on top the stove. De-lish! Excellent recipe.
06/05/2005
This recipe is awesome! Even my non-veggie friends liked it. The prep is a bit time consuming (esp. grating the sweet potato) but its worth it. The lime sour cream is a great touch goes perfectly with the black bean cakes.
03/01/2010
my oven must run a little hotter than most because after 5 minutes they were nearly on fire. Despite this, they turned out great. I added chopped cilantro to the sour cream which turned out delicious!
02/25/2009
Very yummy. I love black beans and sweet potatoes, but it would never have occurred to me to eat them together. Followed the recipe exactly, just microwaved the sweet potato for about 2 minutes per someone's suggestion. Both my husband and I thought they were delicious.
06/15/2010
Great recipe. I don't like sour cream so instead I used salsa. They really don't need any kind of dip or topping but it did add a little something extra.
01/11/2006
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.
02/06/2013
We used black beans that were dry and we soaked and cooked them, but I don't think it would matter. They were amazing. During lent we will definitely be having these on Fridays. Don't skip the sweet potatos, they add a lot to the taste and texture. A great meatless alternative and the yogurt dressing is the bomb.
05/09/2012
Tasty vegetarian option- the lime sour cream is a must! I was surprised by the sweetness the sweet potato added, but the flavor (with the jalapenos and spices) was good. I made the cakes smaller than recommended and broiled them. I might try frying in a bit of oil next time to get a crispier cake.
Source: https://www.allrecipes.com/recipe/81441/spicy-black-bean-cakes/
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