Spicy Black Bean Cakes with Cheddar and Jalapeno Polenta

For the black bean cakes, add the drained rinsed beans to a large bowl. Using a masher, mash the beans until desired consistency.

Next, add the corn, onion, garlic ketchup, cayenne pepper, Sriracha, Frank’s Red Hot, cilantro, salt, pepper and ground cumin. Stir with a spoon to combine.

Add the panko and mix well until combined. Refrigerate uncovered for 15 minutes.

After 15 minutes, remove from fridge. Take a handful (1/2 – 3/4 cup) of the bean mixture, roll into a ball, then flatten with palm to create a patty. Place on a baking sheet lined with parchment paper. You should get about 5 or 6 patties from the whole mixture.

Place back in the fridge, uncovered, for another 10 minutes. After 10 minutes, remove from fridge and set aside.

For the polenta, heat the vegetable broth in a saucepan over medium high heat until it simmers.

While that is happening, prepare to fry the black bean cakes. Heat the olive oil in a large, deep skillet until hot. Add the patties (3-4 at a time) to the pan and cook for 5 minutes on each side, or until browned, crispy and cooked/heated all the way through. Set aside until cakes are cooked.

When the broth for the polenta comes to a simmer, slowly add the polenta and whisk for 1 minute until it starts to thicken and the polenta pulls from the sides of the saucepan. Add the salt, pepper, jalapeno, cheddar and whisk well. Remove from heat.

Serve 1/3 of the polenta in a bowl or on a plate, place 2 cakes on top, and enjoy! Garnish with fresh jalapeno or cilantro if desired.