SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE
Provided by Food Network
Categories appetizer
Time 31m
Yield 12 small bean cakes
Number Of Ingredients 18
Steps:
- Coat pan with 2 teaspoons peanut oil.
- Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
- Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
- Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.
BLACK BEAN CAKES WITH MOLE SALSA
Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/4 cups salsa).
Number Of Ingredients 19
Steps:
- In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
PANFRIED BLACK BEAN CORIANDER CAKES
Categories Bean Herb Appetizer Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious
Yield Serves 2 as a main course
Number Of Ingredients 13
Steps:
- In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
- Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
- In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
- Serve bean cakes with salsa.
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA
At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.
Provided by JJ Johnson
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 27
Steps:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
- Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
- Form six 3-inch patties and follow the steps for preparing the patties for frying:
- Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
- Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
- Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
- Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
- Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
- Serve with the salsa and plantain chips.
- Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.
SPICY BLACK-BEAN CAKES
Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
- Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
- Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
- For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 10 g, Protein 12 g
BLACK BEAN TORTILLA WITH SALSA
Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
- Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
- Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.
Nutrition Facts : Calories 368 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
SPICY BLACK BEAN CAKES
Provided by Matthias Radits
Categories Bean Appetizer Cocktail Party Vegetarian Cornmeal Bell Pepper Pan-Fry Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 18
Number Of Ingredients 12
Steps:
- 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.
BLACK BEAN CAKES
A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
- In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
- Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
- Form the mix into eight equal sized cakes.
- Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
- Combine the salsa with the yogurt and sour cream.
- Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.
Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.3, Sodium 222.5, Carbohydrate 32.6, Fiber 8.5, Sugar 2.6, Protein 10
BLACK BEAN CAKES
Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 24m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
- Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
- In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
- Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
- If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.
BLACK BEAN SALSA
This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.
Provided by REBECKAH MACFIE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 8h15m
Yield 40
Number Of Ingredients 6
Steps:
- In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g
LUCKY 32 BLACK BEAN CAKES
A recipe from the Lucky 32 restaurant chain in North Carolina and is one of their most requested recipes. Though Lucky 32 makes these cakes with Tabasco brand hot-pepper sauces, other brands of hot sauce may be substituted, and just one type of hot sauce may be used instead of two with similar results.
Provided by Miss Annie
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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BLACK BEAN CAKES WITH SALSA | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (27)Total Time 25 minsServings 8Calories 519 per serving
- In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
- In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
- In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.
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