Black Bean Cakes With Spicy Cilantro 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.

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 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.

SPICY BLACK BEAN CAKES WITH CILANTRO CREMA

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.).

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE

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.