Fried Bean Cakes

Preparation info
  • Makes

    8

    Burger-Size Patties
    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

Refried beans appear in most tropical and semitropical countries where legumes are common cash and food crops. I am amused by a California chef’s claim that he invented the bean cake, when old recipes are legion in the South.

The following recipe is from Richard Perry, who worked in Charleston as a chef for many years.

Ingredients

  • 3 cups cooked and drained (leftover) beans or black-eyed peas
  • 1 large egg or 2 large

Method

Mix together all of the ingredients except the flour and oil, mashing the beans with a fork or by hand. Form into patties, coat with flour, and fry over medium-high heat in a small amount of oil or clarified butter until browned, about 1½ to 2 minutes on each side.

I prefer to serve these cakes with roasted red pepper puree or a sun-dried tomato