These pinto bean cakes are a little smoky, with a slightly crispy exterior from cornmeal. A fresh avocado salsa adds freshness.
Here’s one I’ve used more than once: If your veggie burgers turn out too soft, skip the buns, serve them on plates with a sauce and maybe a salad, and unapologetically call them bean cakes. That way, you avoid the dreaded smoosh effect that can come from compressing them between bread.I’m Joe, the food and dining editor of The Post and the author of this weekly column on plant-based cooking.
Sometimes I develop my own recipes for this column, and sometimes I spotlight the great work of other cooks and authors. And I love hearing from readers: Feel free to email me at
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