Crispy Bean Cakes With Harissa Lemon And Herbs Recipes

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

Crispy Bean Cakes With Harissa, Lemon and Herbs image

This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.

Provided by Yewande Komolafe

Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish

Time 45m

Yield 4 servings (10 bean cakes)

Number Of Ingredients 14

Ingredients

2 (15-ounce) cans beans, such as black-eyed peas, chickpeas, pinto, kidney or black beans, drained (about 3 cups)
1/2 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
1/4 cup fresh dill, chopped, plus more for garnish
1/4 cup sliced scallions
3 tablespoons cornstarch
1 tablespoon harissa, plus more for serving
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon black pepper
1 lemon, zested and cut into wedges
1 egg white
6 tablespoons olive oil, plus more as needed
Labneh or full-fat Greek yogurt, for serving (optional)

Steps:

Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

BLACK BEAN CAKES

Black Bean Cakes image

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

Ingredients

7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 tablespoons Emeril's Original Essence or Creole Seasoning
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons hot sauce

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.

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