Love Cakes

Menu PartAppetizer/Small Plate
Cuisine TypeMexican
love cakes

Flying Biscuit Cafe

Flying Biscuit Cafe brings back its iconic red velvet pancakes every year during the month of February, and this year, a savory, Valentine-themed item is also hitting the menu. The Southern-inspired chain is debuting an appetizer called Love Cakes—two black bean cakes topped with tomatillo salsa, sour cream, feta cheese and red onions. Guests who dine in on Feb. 14 will receive a complimentary Love Cake appetizer for the table.


Black bean cakes

¼ cup olive oil, divided

4 oz. diced yellow onion

1 tsp. minced fresh garlic

1½ tsp. ground cumin

1¼  tsp. kosher salt

1/3 (10 oz.) can black beans, drained

¼ cup maseca corn flour

Green salsa

4 oz. diced yellow onion

¼ cup minced garlic

1 serrano pepper, seeded and stemmed

1¼ tsp. kosher salt

1 can (10 oz.) tomatillos

½ bunch cilantro

2 tbsp. olive oil


1 tbsp. sour cream

1 tbsp. crumbled feta cheese

1 red onion, slivered


  1. For bean cakes: In large saucepan, heat 2 tablespoons oil over medium heat. Add onion, garlic, cumin and salt; cook 5 minutes until translucent.
  2. Place drained beans in medium bowl. With hand mixer, mash beans to a thick paste. Add onion mixture; mix on low speed until just combined. Add corn flour at the very end; mix until combined.
  3. With hands, form mixture into balls the size of a golf ball. Place between two sheets of waxed paper; flatten ball into a pancake shape about 3/8-inch thick.
  4. For salsa: Preheat oven to 350 F. Combine onions, garlic and serrano pepper on baking sheet. Roast in oven 30 minutes; transfer to bowl to cool.
  5. Add drained tomatillos to bowl with onions; transfer to food processor. Add cilantro; process until pureed.
  6. To finish, heat 2 tablespoons olive oil until hot. Add two black bean cakes; cook on both sides until browned and crispy. Transfer bean cakes to plate; top each with a tablespoon of green salsa and a tablespoon of sour cream. Sprinkle crumbled feta on top; garnish with red onion.


Photograph courtesy of Flying Biscuit Cafe

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