Happy Daytona 500 day! Or at least it was supposed to be anyway. I guess it’ll end up taking place tomorrow. Womp.
A bunch of friends gathered over at Tyler’s house to watch the race and hang out. We were all a little bummed when it got rained out but we filled the time playing corn hole, grazing on the usual Sunday football snacks and the boys were shooting the pellet gun at whatever target (cough birds cough) they could find. As they say, boys will be boys.
However, I whipped these babies up yesterday and wanted to share them with you. They are super delicious and filling.
My only suggestion: do NOT put extra oil in the pan after you’ve already cooked some of the patties. I filled my entire house with smoke. Whoopsies.
These were just as good as the packaged version but its actually much cheaper to make them on your own. And I’m all about the savings!
And the Sriracha mayo? I’m pretty much gonna start putting it on every sandwich. So yummy.
Spicy Black Bean Cakes with Sriracha Mayo
Adapted from Eat, Live, Run
For the cakes:
- 1 cans black beans, drained and rinsed
- 1 4 oz can green chilies
- 1/2 cup Panko breadcrumbs
- 1 tsp cumin
- 1 tsp chili powder
- 1 1/4 tsp salt
- 1/2 cup corn (fresh or frozen and defrosted)
- 1 tbs Sriracha
- oil for frying burgers
For the mayo:
- 2 heaping tbs light mayo
- 1 1/2 tbs Sriracha
Drain liquid from black beans and add into a mixing bowl. Mash with a mashed potato masher or back of a fork. Add in next 7 ingredients and mix to thoroughly combine.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
Served with a dollop of Sriracha Mayo.
Makes 4 cakes
Well, now its time for bed a bit early tonight. For whatever reason I am exhausted today. Which is surprising since I got over 8 hours of sleep.