HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Black Bean Cakes
Southwestern Black Bean Cakes

Southwestern Black Bean Cakes

with Baby Gem Avocado Salad and Lime Crema

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These perfect little cake are so unassuming until you take your first bite. Crispy browning on the outside and creamy mashed beans within are oh-so-yummy. Also, can we share how obsessed we are with this lime dressing?


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Black Beans

56 g

Red Onion, chopped

113 g

Corn Kernels

1 tbsp

Southwest Spice Blend

½ cup

Panko Breadcrumbs


1 unit


100 g

Baby Gem Lettuce

3 tbsp

Sour Cream


1 unit


1 unit


10 g


10 g


Not included in your delivery

2 tsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories564 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber19 g
Protein20 g
Cholesterol11 mg
Sodium796 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Potato Masher
Measuring Cups
Instructionsarrow up iconarrow up icon
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The liquid from the can of beans acts as a binding agent in this recipe. Adding a little bean liquid to the bean cake mixture will help bind everything together when forming into cakes.

Wash and dry all produce.* In a small bowl, reserve 2 tbsp bean liquid, then drain and rinse the beans. Peel and cut the avocado into 1/2-inch cubes. Zest, then juice the lime. Mince or grate the garlic. Roughly chop the cilantro. Finely chop the jalapeño, removing the seeds for less heat.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until onions soften, 3-4 min.


Add the Southwest spice blend, garlic, beans and half the jalapeño to the pan. Cook until the garlic is fragrant and the beans are warmed through, 1-2 min. Remove the pan from the heat and transfer mixture to a medium bowl. Using a potato masher, roughly mash the bean mixture.


Stir corn, panko and reserved bean liquid into the beans. Season with salt and pepper. Scoop out 1/4 cup bean mixture and form into a 2-inch wide cake. Repeat with remaining bean mixture. (NOTE: The mixture should make 6-8 cakes.) Heat the same pan over medium heat. Add another drizzle of oil, then the cakes. Cook until golden-brown, 3-4 min per side.


Meanwhile, roughly chop the baby gem. In another medium bowl, whisk together the lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add the baby gem, avocado, remaining jalapeño and half the cilantro. Toss and set aside. In a small bowl, stir together the sour cream, lime zest and 2 tsp water. Season with salt and pepper.


Divide the salad and crispy black bean cakes between plates, then sprinkle over the remaining cilantro. Serve with the lime crema.