Lorenza Ávila

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Green Bean and Egg Cakes

20 mins
30 mins
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For homemade recipes, we have the best option: this recipe for green been and egg cakes in tomato sauce, which can be ideal to accompany with white rice or beans. A great tip for this easy recipe to be perfect, is to put your cakes in a hot pan so they can brown. Although they are an ideal dish for breakfast, these green bean and Egg cakes can be cooked for an afternoon of homemade food.
Learn more about Lorenza Ávila


6 portions
  • 2 tablespoons vegetal oil, for the sauce, divided
  • 1/4 onions, for the sauce
  • 2 garlic, for the sauce
  • 3 serrano peppers, for the sauce
  • 5 tomatoes, for the sauce, cut in quarters
  • 2 cups chicken soup, for the sauce
  • 1/4 cups fresh coriander, for the sauce
  • 2 cups green bean, cut into small pieces, for the cakes (cooked)
  • 1 cup panela cheese, for the cakes (grated)
  • 2 cups egg, for the cakes
  • 4 tablespoons flour, for the cakes
  • to taste salt and pepper, for the cakes
  • enough oil, to fry
  • enough cherry tomato, cut in half, to decorate
  • enough serrano pepper, cut into slices, to decorate
  • enough fresh coriander, to decorate


For the sauce, in a saucepan over medium heat, add the onion and garlic with a tablespoon of oil. Add the chiles and the tomato, continue cooking until they are soft. Fill with the chicken broth and let reduce. Cool slightly
Blend the previous mixture together with the cilantro until obtaining a sauce.
In a saucepan over medium heat, fry the sauce with the rest of the oil, season with salt and pepper and cook for 10 minutes.
For the cakes, in a bowl mix the green beans with the panela cheese, the eggs, the flour, season with salt and pepper.
In a pan over medium heat heat the oil, add a large spoonful of the mixture of green beans forming a cake and cook on both sides until golden brown. Drain on absorbent paper.
Serve the cakes with a layer of sauce on the bottom of the plate and decorate with the cherry tomatoes, slices of serrano pepper, cilantro and enjoy.


Serve with a thin layer of sauce on the bottom of plate and decorate with tomato, serrano pepper and cilantro.


It is important that you cook with the pan very hot so that they cook and look perfect.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (6)
Brenda Hernandez
19/02/2020 12:22:17
Cristina Solis Almaguer
29/05/2019 08:29:28
Kati Ávila ejotes cocidos
Elena Camarena
20/05/2019 18:41:58
Súper ricas, me encantaron a mi marido le encantaron
Saira Sanchez
10/05/2019 11:10:32
Super rika y facil de hacer para mi familia
Kari Avila
17/04/2019 06:19:16
Hola una pregunta ? El ejote se pone a cocer antes o así crudo lo revuelvo.
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