Crispy Cheesy Potato Bean Cakes

So despite the extra crisp look, these were so delicious! I had pupusas recently and had been craving something along those lines, but I wanted to utilize ingredients that I had. Though these are different from pupusas, they still gave me what I was looking for. The beans add extra protein and fiber while helping make the inside soft and creamy. They’re crispy on the outside, cheesy in the middle, and great dipped in sour cream.

What You’ll Need

• 4 small potatoes, boiled and mashed

• 1 cup beans (drained and rinsed)

• 1 small onion

• 1 cup flour

• 1 egg

• 1 cup shredded cheese

• Garlic powder, to taste

• Onion powder, to taste

• Salt and pepper, to taste

• Pinch of MSG 

• Oil for cooking

• Sour cream, to taste

How to Make It

1. Add the mashed potatoes, beans, onion, flour, egg, garlic powder, onion powder, salt, pepper, and MSG  to a blender or food processor.

2. Blend until mostly smooth but still slightly textured.

3. Transfer mixture to a bowl and stir in the shredded cheese.

4. Form the mixture into patties. If the mixture feels too wet, add a little extra flour.

5. Heat a thin layer of oil in a pan over medium heat.

6. Cook the potato cakes for about 3–4 minutes per side, or until golden brown and crispy.

7. Serve warm with sour cream.

Tips

• Black beans, pinto beans, or kidney beans all work well here.

• Add chopped green onions, jalapeños, or cooked corn for extra flavor.

• Any shredded cheese works cheddar, mozzarella, pepper jack, or whatever you have on hand.

• If you don’t have a blender or food processor, you can mash everything together by hand for a chunkier texture.

• These freeze surprisingly well and can be reheated in a skillet or air fryer.