BLACK BEAN CAKES (ANTIGUA AND BARBUDA)
This recipe is from week eleven of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Antigua and Barbuda is my eleventh stop. I found this recipe to be a little tricky to pull off because of the way the cakes are fried, but alternatively you can just cook them like refried beans and top them with the salsa and yogurt, which is what really makes the dish.
Provided by GiddyUpGo
Categories Black Beans
Time 21m
Yield 6-8 cakes
Number Of Ingredients 12
Steps:
- Prepare the salsa:
- Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
- Place in a hot oven (mine was set to 500 degrees).
- Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
- Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
- Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
- Prepare the cilantro yogurt:.
- Mix the yogurt with the cilantro and lemon juice and set aside.
- Prepare the bean cakes:.
- Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
- Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
- Remove from heat and keep warm.
- To serve, top with salsa and cilantro yogurt.
Nutrition Facts : Calories 146.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 321.4, Carbohydrate 19, Fiber 6.7, Sugar 3.5, Protein 6.4
CUBAN BLACK BEAN CAKES RECIPE
Provided by devogirl
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Grease or line a cookie sheet with parchment paper and set aside. 2. In a mixing bowl, mash beans with a fork so that no whole beans are left but the mixture is not mushy and pureed like refried beans. Add cilantro, ketchup, spices, and Vegan Mayo and mix together. 3. Then add 1 tablespoon cornmeal and mix. If it's still slightly sticky to the touch, add another 1 teaspoon to 1 tablespoon of cornmeal. Try not to exceed 2 tablespoons of cornmeal, as it will dry the patties out. 4. Shape mixture into 4 patties (slightly smaller than a medium-size burger) using, your hands. 5. Bake for 10 minutes, flip, and bake for 5 minutes more. Bake a third time for 5+ minutes. The patties should have a lightly crisp outside, but still be relatively soft, like crab cakes. You also don't want to overcook or your cakes will dry out. 6. Serve cakes with a dollop of Lime Creme.
BLACK BEAN CAKES
Provided by Susan Spicer
Categories Bean Side Fry Dinner Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 cakes
Number Of Ingredients 14
Steps:
- 1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer. Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.
- 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper. Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.
- 3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth. Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
- 4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture. Lightly dust cakes with flour. Set aside.
- 5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side. Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person. Garnish each plate with a dollop of sour cream and a sprig of cilantro.
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