Black Bean Cakes With Corn Relish Lucky 32 Recipes

LUCKY 32 BLACK BEAN CAKES

Steps:

• Rinse black beans in cold water.
• Drain well in a colander for at least 10 minutes.
• Place beans and all other ingredients except Tortilla Chip Breading in a mixing bowl.
• Blend well with hands, mashing some of the beans to form a thick mixture.
• Form mixture into 3-ounce patties.
• Dredge each patty in Tortilla Chip Breading and set aside.
• Spray a large skillet with cooking spray or add 2 tablespoons of olive oil and heat over medium-high heat.
• Saute bean cakes in hot skillet, turning once when bottom are golden brown.
• Serve with condiments of choice, such as salsa and sour cream.
• For Tortilla Chip Breading, place all ingredients in a food processor and process to a crumb consistency.

BLACK BEAN CAKES WITH CORN RELISH-LUCKY 32

Steps:

• Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown. CORN RELISH Add all ingredients to a large mixing bowl.mix The longer it sits the better(refrigerate)-overnight if possible. Place relish on top of each black bean cake.

BLACK BEAN CAKES

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

BLACK BEAN CAKES

Steps:

• Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes).
• Blend well with hands, mashing some of the beans to form a thick mixture.
• Form into 3-ounce patties and set aside.
• Sauté bean cakes over medium-high heat, turning when they are golden brown.

BLACK-BEAN TOSTADAS WITH CORN RELISH

Steps:

• Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
• Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
• Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
• Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
• Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
• Serve: Top tostadas with corn relish, and, if desired, sour cream.

BLACK BEAN AND CORN RELISH

Steps:

• Toss all the ingredients in bowl.
• Add lime juice.
• Add spices to taste.
• Chill and serve!