Tal Ronnen’s Black Bean Cakes with Lime-Peppered “Mayo”

Here’s another recipe I got from Bob Greene’s cookbook. I left out a few things, but they still tasted really good. The only problem? They didn’t hold together AT ALL. As soon as I put them into the pan they completely fell apart. I just tried to keep them together as best as I could. I ended up with little bean “piles”, but at least they tasted really good!

rating: 8

Tal Ronnen’s Black Bean Cakes with Lime-Peppered “Mayo”
(The Best Life Diet Cookbook, Bob Greene)

serves 4

prep time: 15 min.
total time: 1 hour 50 min. (this includes refrigerating bean mixture)


3 cups cooked black beans , rinsed and drained
2 Tbsp. vegan margarine , softened (try Earth Balance brand)
2 Tbsp. chopped cilantro (I omitted)
2 Tbsp. chopped shallots
2 tsp. minced garlic
2 tsp. Creole seasoning
1/4 cup bread crumbs made from wheat-free bread (I used panko)
Salt and pepper to taste
1/4 cup canola oil
1 vegan mayonnaise (try Vegenaise)
1 1/2 tsp. fresh lime juice
1 jalapeno pepper , minced (I omitted)
Salt and pepper to taste


Preheat the oven to 300°.

To make the Black Bean Cakes: Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.

In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, bread crumbs, salt and pepper. Refrigerate for 1 to 2 hours.

Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered “Mayo.”

To make the Lime-Peppered “Mayo”: Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.

per serving: 448 calories

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