If you love anything bean and salsa related you will really get a kick out of these potato cakes!
Gypsy Boots Trail |
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Prep Time
40 minutes |
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Cook Time
20 minutes |
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Total Time
60 minutes |
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ingredients
- 1 pound of potatoes, about 2 small-medium yellow potatoes
- 1 tomato, diced
- ½ can black beans, rinsed and drained
- ¼ cup cooked or canned corn
- ¼ cup all-purpose flour
- ¼ cup water
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- olive oil
Directions
- Peel, dice, boil, and mash potatoes, making sure to leave no lumps
- Set mashed potatoes aside to cool
- Once cooled, add flour to potatoes and mix well
- In a small pot, over medium heat, soften diced tomato until easily mashed
- While tomato is softening, in a small frying pan soften black bean, over medium heat with a ¼ cup water until beans can be mashed and water is absorbed
- Add spices to the beans, then tomatoes and corn, mix all together, and remove from heat
- Divide potato mixture into 12 balls and begin to flatten each on a piece of plastic wrap (this will make it easier to lift them without them splitting) until they are 1 ½ - 2 inches in diameter
- Once all 12 disks are flattened, spoon the spinach and mushroom mixture onto the middle of 6 of the disks
- Keep mixture away from the edges of the disks
- Use the remaining disks as tops, placing one over each filling half
- Pinch together the top and bottom potato cakes and then smooth out the edges, avoid leaving any wholes for the filling to come out of from between the two halves
- In a pan with some olive oil, over medium heat, cook potato cakes for 5 minutes on each side until they are browned and crisp
- Allow to cool for 5 minutes before serving and this will help potato stay firm
Notes
- This recipe makes 6 potato cakes
- If you liked these, check out my Spinach and Mushroom Stuffed Potato Cakes With Feta