Lucky 32 Black Bean Cakes Recipes

BLACK BEAN CAKES

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.

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.

MY BLACK BEAN CAKES

Steps:

• In 1 T. oil, saute onion, red pepper, jalapeno, and garlic till soft-about 5 minutes. Add cumin and set aside.
• Puree 1 can of beans in a food processor till smooth. Add sauteed vegetables, corn, and lime juice and pulse briefly to combine.
• Transfer mixture to a mixing bowl. Add masa harina, 2nd can of beans, and season to taste with salt and pepper. Mix well and form into patties using a 1/4 cup measure. (Patties can be held in the fridge at this point for up to a day).
• Dredge patties in breadcrumbs.
• Heat 2 T. oil over med-high heat and fry cakes 5 minutes per side till hot. Serve with your favorite sauce. Enjoy!

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.