Crispy Tex-Mex Veggie Cakes

I wish this recipe was prettier. I also wish you wouldn’t be scared away by the fact that they’re vegan. (I am NOT a vegan, mind you. this was just a happy accident.) I made a different version of these that I found on Pinterest, and to put it nicely- they were flavorless and soggy (and also full of WEIRD/expensive ingredients.)

This is pretty much what I survive on when my husband goes out of town- to have something healthy and ready to go in the fridge always allows me to make healthier choices, and the fact that these are delicious makes it that much better. The main ingredients are sweet potato, black beans, green onion and brown rice. If you aren’t a huge green onion fan, I promise they aren’t overpowering in this recipe and you really can’t even detect them.

These take a bit of patience to make but the end result is worth all the trouble. This is inexpensive and makes about 15-17 veggie cakes or patties.

There are two spices that may sound a little unusual but should be easy to find:


Ingredients: Makes about 16 Veggie Cakes 

  • 2 cups Mashed Sweet potato (2-3 medium to large sweet potatoes do the trick)
  • 1 cup black beans (I use canned, Bush’s regular seasoned black beans)
  • 1 1/2 cups cooked brown rice (I always make it a few days ahead of time and keep it handy in the fridge for this recipe.)
  • 1/2 cup Almond Flour
  • 1/2 cup Finely sliced green onion
  • 3 Teaspoons Cumin
  • 1 1/2 Teaspoons Smoked Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon chipotle pepper powder
  • 1 Teaspoon Garlic powder
  • 1/2 Teaspoon dried Cilantro

*you’ll need nonstick foil, any nonstick cooking spray, some plastic wrap and two large baking sheets


  1. Roast your sweet potatoes. For the EXACT way I do them for this recipe, click here: How to: Roasted Sweet Potatoes
  2. While the potatoes are baking, cook your rice according to package directions. Once it is done, add it to a large mixing bowl. (if you are using leftover rice you can also add it directly to the bowl cold.) Add your sliced green onion to the bowl. 

    3. Add ALL of your spices to the bowl: cumin, paprika, salt, pepper, garlic powder, chipotle powder, dried cilantro. Add your almond flour to the bowl.


    4. Open your black beans, drain and rinse the excess liquid. Measure out 1 cup, add them to a smaller bowl and mash using a fork or potato masher. They should still have some texture when you are finished. Add the mashed black beans to the large bowl with all of the spices, rice and almond flour.


    5. Stir everything together using a large spoon or a silicone spatula. Mix until everything is well combined and the spices and almond flour are running evenly throughout.


    6. When your sweet potatoes are soft in the center, remove them from the oven to cool slightly. Using a spoon, scrape out as much of the insides as you can and pack them into a measuring cup. You need about 2 cups of sweet potato, (a little more is okay- you don’t have to be exact.) Discard the skins. Add the mashed sweet potato to the large mixing bowl with all the other ingredients. Stir really well to combine the sweet potato with everything else.


    7. Your oven should still be on 400 degrees from roasting the sweet potato, but if you’ve done it in advance, preheat your oven now. Line a few large baking sheets with nonstick foil ( I usually use two large ones). Lightly spray the foil with any nonstick cooking spray. Using your plastic wrap, line a 1/4 c. measuring cup so that the mixture doesn’t stick. Fill the lined measuring cup with the mixture, packing it in with a spoon or small spatula. Lift it out with the plastic wrap to transfer to a baking sheet.


    8. Flip the patty over onto the baking sheet, gently press down on the plastic wrap with your hands to flatten it. Once it is about the size of a slider/smaller patty, gently peel the plastic wrap off. Repeat this step until all of your patties are on the baking sheets. You will use the same piece of plastic wrap for each patty, just reline the measuring cup, pack it in, and flip, then peel it off. You can put them pretty close together because they don’t spread out. I can typically fit 8-10 on a large baking sheet. Remember not to smash them down too far because they will fall apart easily. They should be closer to the size of slider buns than regular burger buns.



    9. Place your veggie cakes in the oven and bake on 400 degrees for 20 minutes, then FLIP them and bake for an additional 10-15 minutes. I prefer mine a little crispier so I bake them for 45 minutes total. They will be slightly golden brown when done. I keep mine stacked in some tupperware with a tight lid in the fridge and they’ve lasted as long as a week and a half.


    Ways to eat these: (There are a million)

    for breakfast: As the base to eggs benedict (much healthier than a crab cake or an english muffin). Top with some fresh avocado, a slice of tomato and a perfect fried egg. They go perfectly with bacon, pepper jack cheese and some egg in a tortilla for a portable nutrient packed breakfast taco.

    for lunch/dinner: crumble it up on top of a crisp bed of lettuce, add some grilled corn, some avocado, some tomato & a protein and salad dressing of your choice. Stuff it into some slider buns with red onion, chipotle mayo and avocado to keep it vegan but equally satisfying for a meat eater. I use two veggie cakes on a large plate, add some avocado, guac, salsa or Pico de gallo, place a few slices of chicken on each and top with some fresh herbs for a delicious healthy dinner. These go great with salmon, shrimp, any baked or grilled chicken, any veggie or sauce/dip or dressing.

My favorite way to heat them up is in a large skillet on the stove. Heat a little Ghee, avocado oil or coconut oil up in a pan and crisp them back up on both sides. I hope you guys enjoy this one! Its definitely the most affordable, most versatile, and most bang for your buck recipe on my blog as of yet.








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