Black Bean Cakes With A Spicy Yogurt Sauce Recipes

SPICY BLACK-BEAN CAKES

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.

BLACK BEAN CAKES WITH A SPICY YOGURT SAUCE

Steps:

• In a medium-sized mixing bowl, add all ingredients except oil.
• Mix until well combined.
• Separate about 1⁄3 of the mixture into a small mixing bowl.
• Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
• Stir to completely combine.
• Adjust seasoning with salt and pepper.
• If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
• Place a large sauté pan over medium-high heat.
• When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
• Working in batches, cook bean cakes until crisp and golden brown on both sides.
• Lightly flatten cakes with a spatula during the cooking process.
• Drain hot bean cakes on a paper towel.
• Continue cooking until all bean cake batter is used.
• Keep cakes warm in a 250 degree oven until ready to serve.
• SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.

BLACK BEAN CAKES

Steps:

• 1 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.
• 2 In a nonstick skillet, add the onions, garlic, 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.
• 3 Combine the sauteed vegetables with the beans. Add the egg, oat bran, lemon juice, cilantro. Grind and add the flaxseed. Let stand for 5-8 minutes to allow the flavors to combine.
• 4 Form the mix into nine 3 oz patties.
• 5 Lightly butter the skillet. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
• 6 Combine the yogurt and sour cream.
• 7 Serve the bean cakes with a dollop of the dairy topping and salsa, garnish with additional cilantro if desired.

SPICY BLACK BEAN CAKES

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.

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.

BLACKBERRY-TAHINI YOGURT CAKE

Steps:

• Preheat oven to 350°F. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
• Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
• Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
• Bake cake until a tester inserted into the center comes out clean, 50-60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.
• Cake can be baked 2 days ahead. Store tightly covered at room temperature.

BLACK BEAN CAKES (ANTIGUA AND BARBUDA)

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.