Black Bean Cakes with Fruit Chutney

Make a double batch of the bean cakes and freeze half

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diet: Vegetarian


  • 1 15 ounce can seasoned black beans, undrained
  • 3/4 cup whole wheat flour
  • 2 tablespoons canola oil
  • 1 teaspoon baking powder
  • 1/8 teaspoon Cayenne
  • 1/2 cup diced celery
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Cumin
  • 1/4 cup diced tomatoes
  • 1 medium apple, peeled, cored and diced
  • 1 orange, peeled and diced
  • 1 kiwi, peeled and diced
  • 1/4 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon ginger powder
  • 2 tablespoons peanuts


Mix beans, flour, celery, black pepper, and baking powder until blended. Set aside.Place diced apple, honey and water in saucepan and bring to a boil. Reduce heat and add remaining Chutney ingredients except peanuts. Simmer for 23 minutes. Remove from heat and stir in peanuts.Heat oil in skillet over medium heat until hot, turn to mediumlow heat. Drop black bean mix into skillet in 2 tablespoon patties, flatten to 1/4 and cook until firm and brown on both sides, about 23 minutes per side. Arrange on plate and pour warmed Chutney over each cake.