Golden Black Bean and Oat Cakes with Smoky Corn Cream and Crunchy Lime Slaw

Name: Golden Black Bean and Oat Cakes with Smoky Corn Cream and Crunchy Lime Slaw
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: 14 oz cooked black beans, drained; 1 cup rolled oats; 1 cup red onion; 3 cloves garlic; 1/2 cup fresh cilantro; 1 tsp ground cumin; 2 tsp smoked paprika; 2 tbsp soy sauce or tamari; 3 tbsp olive oil; 2 cups corn kernels; 1/2 cup cashews; 3/4 cup water; 3 tbsp lime juice; 3 cups green cabbage; 1 cup radishes; 3 tbsp chives; 2 tsp maple syrup; 1 tsp salt; 1/2 tsp black pepper

An original vegan recipe featuring savory black bean and oat cakes, pan-seared until crisp on the outside and tender inside. They are served over a silky smoky corn cream and finished with a fresh cabbage, radish, and lime slaw for vibrant contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

VeganDairy-FreeVegetarian

Ingredients

Adjust servings

400 g cooked black beans, drained (for the tortas)
90 g rolled oats (crushed lightly or whole)
120 g red onion (finely chopped; divide uso)
3 cloves garlic (chopped; divide uso)
20 g fresh cilantro (chopped; divide uso)
4 g ground cumin
5 g smoked paprika (divide uso)
30 ml soy sauce or tamari (divide uso)
45 ml olive oil (divide uso)
300 g corn kernels (fresh or congelado; divide uso)
75 g cashews (remojados 15 minutos en agua hot and escurridos)
180 ml water (for the cream)
45 ml lime juice (divide uso)
180 g green cabbage (muy fina)
80 g radishes (thinly sliced finas)
10 g chives (chopped)
10 ml maple syrup
6 g salt (or to taste, divide uso)
2 g black pepper (or to taste, divide uso)

Nutrition facts

per serving

414 kcal

Calories

13.2 g

Protein

47.8 g

Carbs

20.1 g

Fat

11.4 g

Fiber

36.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenTree NutsSoy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Spread 100 g (about 2/3 cup) of the corn on a small tray, toss with 1 teaspoon olive oil and a pinch of salt, and roast for 12 minutes until lightly golden. Set aside for the cream.
2
2. Meanwhile, make the cake mixture. In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté 80 g (about 2/3 cup) of the red onion with 2 garlic cloves for 4 to 5 minutes, until softened. Add the cumin, 1 teaspoon smoked paprika, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 30 seconds more.
3
3. In a large bowl, mash the black beans with a fork or masher, leaving some texture. Add the sautéed onion mixture, rolled oats, and 2 tablespoons chopped cilantro. Mix well and let rest for 10 minutes so the oats absorb moisture. Shape into 8 compact cakes of equal size.
4
4. For the smoky corn cream, place the roasted corn, the remaining corn, drained cashews, 60 g (about 1/3 cup) of the remaining red onion, 1 garlic clove, 120 ml (1/2 cup) water, 1 teaspoon soy sauce, 1 teaspoon lime juice, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and a little black pepper in a blender. Blend until smooth. If needed, add the remaining 60 ml (1/4 cup) water gradually.
5
5. Pour the cream into a small saucepan and warm over low heat for 3 to 4 minutes, stirring so it stays silky. Do not let it boil vigorously.
6
6. Make the crunchy slaw by mixing the cabbage, radishes, chives, remaining cilantro, 2 tablespoons lime juice, maple syrup, 1 tablespoon olive oil, a pinch of salt, and black pepper in a bowl. Toss well and let sit for 5 minutes.
7
7. Cook the cakes. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Sear the cakes for 4 to 5 minutes per side, until firm and deeply golden. If you prefer to finish them in the oven, transfer them for 5 minutes at 200 °C / 400 °F after searing.
8
8. To serve, spread the smoky corn cream onto plates, place the golden cakes on top, and finish with the crunchy lime slaw. Serve immediately.

Chef tips

If the cake mixture feels too wet, add 1 or 2 extra tablespoons of oats. For a deeper cream flavor, char part of the corn in a dry skillet until lightly blistered before blending.

Substitutions

You can use tamari for a gluten-free version. Cashews can be replaced with soaked sunflower seeds if you want to avoid tree nuts, though the flavor will change slightly. Cilantro can be swapped for fresh parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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