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Delicious and crispy, these Mexican Potato and Bean Cakes served with a fresh tomato sauce are the perfect appetizer or snack -- but they are nutritious enough to make a great meal too! #vegan #mexican #cincodemayo #potatoes HolyCowVegan.net
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5 from 3 votes

Mexican Potato and Bean Cakes

These crispy Mexican Potato and Bean Cakes make the perfect starter or appetizer, but they are nutritious and filling enough to make an entire meal. Serve with a fresh tomato and onion sauce for maximum deliciousness. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer/Snack/Meal
Cuisine: gluten-free, Mexican, nut-free, Soy-free, Vegan
Servings: 9 patties
Calories: 142kcal


For the potato and bean cakes:

  • 1 pound potatoes (boiled, then mashed)
  • 15 ounces canned or cooked kidney beans (mash coarsely until the beans are broken down by not pasty. Lima beans or pinto beans would work just as well)
  • 2 tsp garlic (crushed)
  • 1 shallot (minced). Red onion works too.
  • 2 tbsp cilantro (chopped)
  • 1 small jalapeno pepper (minced. Deseed for less heat)
  • Salt to taste
  • 1 lime (zest and juice)
  • ¼ cup cornmeal or masa harina
  • Vegetable oil for frying

For the tomato sauce:

  • 2 medium tomatoes
  • 1 shallot or small red onion
  • 1 jalapeno pepper (use more of less depending on your preference)
  • Salt to taste
  • 1 tsp vegetable oil


Make the cakes:

  • Place all of the ingredients except the cornmeal and oil in a bowl and mix well with a fork or your clean hands.
  • Pull off balls of the dough and shape into patties. I made patties that were about three inches in diameter and got nine of them. You can make yours smaller, if you wish. 
  • Place the cornmeal in a plate and dredge each patty in it, shaking off the excess flour. The patties are delicate at this stage, so keep patting them back into shape if they tend to lose their form.
  • Heat the oil in a cast iron skillet or non-stick skillet. You should have enough to coat the bottom of the pan evenly.
  • Place the patties in the hot skillet, at least an inch apart. Cook until the bottom is golden-brown, then flip over and cook the other side until golden-brown. Remove to a dish lined with paper towels.

Make the sauce:

  • Place all the ingredients for the sauce except the oil into a blender and process into a coarse puree.
  • Heat the oil in a small skillet. Add the tomato-onion sauce and cook for 15 minutes, stirring frequently. Check salt.
  • Serve the cakes with the sauce on the side.


Serving: 1cake | Calories: 142kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Potassium: 481mg | Fiber: 5g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 16.3mg | Calcium: 34mg | Iron: 3.2mg