YUCCA BLACK BEAN FRITTERS / CRUNCH PATTIES
I had a plain yucca dish (it had onions that I picked off, but was just yucca and butter; or it might've been corn oil) at a restaurant and took the leftovers home...they got a new life as Latin-inspired fritters with a can of black beans. I threw this together at the last minute to use up the leftovers before they went bad. Next time I make this (with fresh yucca too) I want to add some chopped garlic, I did this a second time with Recipe #389616 because the first batch was pretty bland. Makes about 15-20 yo-yo sized fritters.
Provided by the80srule
Categories Lunch/Snacks
Time 35m
Yield 15 fritters, 15 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the yucca. Cut into pieces.
- Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
- Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
- Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
- Add the spices, and butter or oil and pulse again until melded.
- If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
- With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
- Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
- Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
- Fry the patties in the oil, about 2-3 minutes on each side.
- Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.3, Cholesterol 4.1, Sodium 52.1, Carbohydrate 14, Fiber 2.2, Sugar 0.3, Protein 2.5
CUBAN BLACK BEAN PATTIES
This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together.
Provided by Whats Cooking
Categories Black Beans
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set aside 1/2 cup of the beans.
- Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
- Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
- Add bean puree to slightly mashed beans in a bowl, and stir until combined.
- Add cheese and onion, combine well.
- Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
- Place cornmeal on a plate or in a shallow dish.
- Dredge each patty in cornmeal until thoroughly but thinly covered.
- Heat a non-stick pan over medium heat. Coat with cooking spray.
- Add patties and cook for approximately 4 minutes on each side or until browned.
- Carefully move onto plates with a spatula.
- Serve hot, with sour cream and rice.
BLACK BEAN CORN MUFFINS
These muffins are based on the Black Bean Fritters that I learned how to make during class at Culinary Communion (which are one of my favorite luxury fried foods to snack on). Since some folks were concerned about the deep frying of the fritters, I decided to make them into a baked muffin form, instead. I'm happy to say that they are equally as delicious and much more healthful as muffins! I made a quick-to-prepare version this first time, with a Jiffy mix, but will be making a from-scratch version in the future.
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 16 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
- In a large bowl, beat together the egg and milk.
- Add all remaining ingredients and mix well.
- Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
- Turn out and serve immediately or let cool on rack or towel.
- Good with Cajun dishes, chili, fish, and even for breakfast!
Nutrition Facts : Calories 88.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 14.2, Sodium 235.1, Carbohydrate 13.8, Fiber 1.7, Sugar 3.3, Protein 2.4
YAYA'S GREEN BEAN FRITTERS
Not quite pancakes, not quite omelets, these unique green bean fritters are delicious and nutritious! A great side dish for lunch or brunch!
Provided by KosherT
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Steam julienned green beans until just done. Do not over-cook.
- Whisk eggs and mix in milk, flour, salt and pepper.
- Add cheese and green beans.
- Heat oil in non-stick pan.
- Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
- Turn only once, using a good spatula so as not to break up the fritter.
- Place on a paper towel before serving in order to drain excess oil.
- Serve hot with a dollop of sour cream. Delicious!
Nutrition Facts : Calories 318.5, Fat 15.9, SaturatedFat 4.1, Cholesterol 114.5, Sodium 163.3, Carbohydrate 34.2, Fiber 4.7, Sugar 1.9, Protein 10.8
EASY BLACK BEAN FRITTERS
This recipe is a black bean patty that can stand on its own - not a "burger" type recipe. I pan fry them, but I have a friend that is a die-hard deep fryer, and she prefers them that way.
Provided by KatieBlank
Categories Black Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain beans.
- In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
- Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
- Add cheese and stir. If the mixture seems too dry, add milk.
- Form into patties of the desired size, and pan fry for a couple of minutes on each side.
- Serve with sour cream, cheese, salsa, guacamole, etc.
- Yummy!
Nutrition Facts : Calories 497.2, Fat 32.3, SaturatedFat 6.2, Cholesterol 10.6, Sodium 301.8, Carbohydrate 40.3, Fiber 8.9, Sugar 0.5, Protein 13.5
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