SPICY BLACK BEAN CAKES
These baked black bean cakes are easy to make and less fat than fried cakes.
Provided by CHRISTINA5362
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
- Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
- In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
- Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g
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
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 SPICY CILANTRO SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 21
Steps:
- Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.
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 WITH FRIED EGGS AND AVOCADO CREMA
Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch. Based on a recipe from chow.com.
Provided by KelBel
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mash avocado with lime juice. Add sour cream and cilantro. Chill.
- Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
- Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
- Form 6 (3-inch) patties and dust each patty on both sides with cornmeal.
- Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side.
- Transfer to a baking sheet and place in the oven to keep warm.
- NOTE: The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
- Fry or poach eggs.
- Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema.
Nutrition Facts : Calories 595.9, Fat 31.8, SaturatedFat 10.1, Cholesterol 276.1, Sodium 1557, Carbohydrate 50.2, Fiber 15.7, Sugar 2.1, Protein 29.7
SPICY BLACK BEAN CAKES WITH CILANTRO CREMA
Make and share this Spicy Black Bean Cakes with Cilantro Crema recipe from Food.com.
Provided by GinnyP
Categories Black Beans
Time 24m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
- Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
- Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
- Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.
- For Cilantro Crema: Combine all ingredients until well-blended.
- Keep refrigerated until serving.
- (Makes 2 1/2 cups.).
Nutrition Facts : Calories 202.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 20.7, Sodium 41.3, Carbohydrate 20.7, Fiber 6.4, Sugar 1.4, Protein 8.2
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