RECIPE: REC: Spicy Black Bean Cakes. These were delicious, and a nice vegetarian alternative to crab cakes..

RECIPE:
J

joe

Well-known member
I made them half size for an hors d'oeuvres:

SPICY BLACK BEAN CAKES

From The Breakers, Palm Beach, FL, in Bon Appetit, April, 2001. (epicurious.com) Makes 18.

"I attended a function that featured wonderful hors d’oeuvres—among them, spicy black bean cakes—from chef Matthias Radits of The Breakers in Palm Beach," writes Ruth Acteson of Lantana, Florida. "Do you suppose he would share his recipe?"

The chef serves these little cakes with a mango-avocado salsa, but a purchased salsa would make a fine substitute.

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus 1 cup yellow cornmeal

6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.

Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

http://www.epicurious.com/recipes/food/views/SPICY-BLACK-BEAN-CAKES-104929

 
Lookes really good-here's one I often makeREC:Black Bean Burgers -Spicy Cucumber&Red Pepper Relish..

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish

Recipe By :Cooking Light- 06/01/01
Serving Size : 4

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
1 Dash ground red pepper
Burgers:
1 15-ounce can canned black beans -- rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 1 1/2-ounce hamburger buns
Dill -- (optional)

To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.

 
Sounds good! Another delicious one from Cooking Light: Black Bean Patties with Cilantro & Lime:

(Make sure you do not drain the black beans)!

BLACK BEAN PATTIES WITH CILANTRO AND LIME

INGREDIENTS:

1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
1 (15 oz) can black beans, undrained
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray (I used olive oil)
2/3 cup salsa (I omitted this - see note below)*

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.

Serving Ideas : Serve with salsa.
*(I served this with a yogurt dip (nonfat plain yogurt, chopped cilantro, ground cumin, and Cajun hot sauce), along with chopped red onion and chopped tomatoes on the side.

From Cooking Light

 
No, I haven't gotten that far. I think they'd suffer in texture; I've never like frozen beans.

 
Made these last night Joe. I loved them. Next time, I'd try to cook the garlic a bit, in advance

though, but I could possibly eat these every week. I like how crispy they get on the outside.

 
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