The yummy, flavorful cakes in this recipe taste similar to a black bean-based falafel or even a savory, sweet potato latke. Whatever they remind you of, these crispy yet tender cakes are downright scrumptious and kid-friendly! You start with quinoa, a pseudo-grain that’s actually a seed, to create the protein base. Combine the mineral-rich quinoa with black beans, a dairy-free calcium alternative, and this recipe gets an A+ for bone health. Finally, they are simply spiced with cumin and lime juice for a Mexican twist. Caution: these savory cakes are addictive!
Sweet Potato Black Bean Mini Cakes
Yields
24 small cakes (2” in diameter)
Cook Time
10 minutes
Total Time
40 minutes (includes cooking time for pressure-cooked sweet potatoes and quinoa)
Ingredients
- 2 c cooked quinoa
- 1 c black beans drained and rinsed
- 4 Tbs cassava flour or all-purpose flour
- 1 c sweet potato or yam (orange-flesh potato), roasted
- 6 tsp cumin
- 1 tsp sea salt
- 1 tsp fresh lime juice
- Virgin coconut oil
Directions
- Roast sweet potato in oven or cook for 20 minutes in instantpot. Cook quinoa according to package (be sure to rinse well so it doesn't taste gritty).
- In a food processor, add all ingredients except quinoa, flour and salt. Taste mixture and add more lime juice or spices to your preference.Remove blade and mix in quinoa and flour. Combine well until all flour and quinoa is mixed with black bean and potato mixture.
- Remove portion for baby and set aside. Now, carefully mix in salt to portions for adults and toddlers.
- Scoop approximately 2 tablespoons of mixture into rounded cake.
- In a large saute pan, heat oil on medium heat. Add cakes to pan and cook until browned on both sides.
For the ages
For Babies: BLW
Crispy little black bean cakes for little hands to nibble and nosh.
Portion Size:
1 cake
Ingredients:
unsalted pre-patty bean and sweet potato mixture, breast milk or coconut oil
Serving Tip(s):After pureeing the ingredients in a food processor, scoop out some for your baby before you turn the contents into patties. Adjust consistency as needed with desired liquid such as breast milk or melted coconut oil. Serve in a mini mat.
For Babies: Traditional
Black bean cake batter that tastes just as delicious pureed as it does in a fritter!
Portion Size:
1 - 2 tablespoons
Ingredients:
unsalted pre-patty bean and sweet potato mixture, breast milk or coconut oil
Serving Tip(s):After pureeing the ingredients in a food processor, scoop out some for your baby before you turn the contents into patties. Adjust consistency as needed with desired liquid such as breast milk or melted coconut oil. Serve in a mini mat.
For Toddlers
Another fun way for your toddler to explore and taste black beans, spices and quinoa!
Portion Size:
2 - 3 cakes
Ingredients:
black bean quinoa cakes, Celtic sea salt
Serving Tip(s):Serve bean and sweet potato cakes in a happy bowl or in a happy mat if serving alongside other foods that your toddler enjoys such as Curried Cauliflower
For Grown-Ups
These little black bean cakes are so addictive, you’ll have to use loads of willpower to keep from eating them before you sit for dinner!
Portion Size:
2 - 3 cakes
Ingredients:
black bean quinoa cakes, Celtic sea salt
Serving Tip(s):Serve bean and sweet potato cakes alongside your favorite side dish such as Curried Cauliflower or layer inside a non-GMO corn tortilla and add your favorite mexican toppings such as guacamole, salsa, shredded lettuce and pico de gallo.
