Jalapeño Bean Cakes with Zesty Lime Sauce

With wonderful flavors and textures, these crunchy coated bean cakes are delicious with this tangy lime dip.


Combine ingredients in a food processor and pulse until coarsely chopped. Careful not to over process it, you don’t want to puree the mixture.

Dredge both sides of the formed cakes in cornmeal, this will create a great crunchy crust. Allow to chill in fridge for 30 minutes to firm them up before frying, so they will not break apart.

Combine all the sauce ingredients together and stir until smooth. The longer the sauce sits, the more flavorful it will be.



Jalapeño Bean Cakes with Zesty Lime Sauce

Marla Hingley
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8


  • 1 clove garlic minced
  • 4 green onions chopped
  • 2 Tbsp canned green chilies minced (or 1-2 tsp fresh jalapeño)
  • 19 oz white kidney cannellini beans, drained & rinsed
  • ¾ cup GF bread crumbs
  • ¼ cup fresh parsley chopped
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 egg
  • ¼ cup GF cornmeal
  • 2 Tbsp olive oil

Dipping Sauce

  • 1 tsp GF Dijon mustard
  • 2 tsp canned green chilies minced (or 1/2 tsp fresh jalapeño)
  • 1 Tbsp lime juice
  • Zest from 1 lime
  • 1/3 cup GF mayonnaise


  • For the bean cakes, combine all but the cornmeal and oil into a food processor. Pulse until combined - but not pureed, you still want a bit of texture.
  • Shape into 8 2” cakes and dredge both sides in cornmeal. Chill in fridge for 15 minute to firm them up before frying.
  • Fry over med-high in oil for 4 minutes covered. Flip then fry another 4-6 minutes.
  • For sauce, combine all ingredients together stirring until smooth.
Tried this recipe?Let us know how it was!
See also
Potato Skins with Caramelized Onions


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  1. 5 stars
    I can’t wait to get home and try these tonight – they sound absolutely wonderful!

  2. Either will work, just depends on the overall flavor and color you want in the finished product. White beans are moister and creamier than than black and have a slightly milder flavor.

  3. This recipe sounds really intriguing but I think I am missing something. I don’t see the jalapeños being used in this recipe.

  4. Canned green chilies are the same type of pepper, or you can use fresh. I updated the recipe to include the fresh, thanks for checking! Personally I prefer the canned/pickled ones just because they don’t have such a strong’bite’ and I like their tart flavor, but use whatever variety you like best. Have a great day!

  5. I think they would be good cold, and even firm up much more too. Just be sure to keep the dip chilled if you are taking it out for a picnic since it has mayo in it. You could even use them in a …gluten free wrap or lettuce cup, as an alternative to a regular style sandwich! Let me know how they turn out!

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