Ingredients
-
1
-
2
-
1
-
1
-
1/3
-
1/4
-
2
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
2
-
1/2
-
1
Directions
Black Bean Cakes, A recent trip to Cocso and I’m now the proud owner of a large stockpile of black beans That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients Keeping what I find here for quick and easy access until I have a chance to try them The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian These can also easily be made vegan with the use of a little soy yogurt Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch With the chorizo, these are 3 points per serving The recipe can easily be modified to be Core The cakes also freeze well for reheating later , These weren’t bad but they didn’t blow me away I doubled the cumin and chili powder I omitted the jalapeno all together because I don’t like a lot of heat I added half of a green bell pepper for some more color They didn’t have a ton of flavor but it’s a good starting point for a recipe I’ll be making them again for sure with a few changes I liked the texture a lot , These were yummy! I took the advice of other reviewers and doubled the cumin, chili powder, garlic, and used a whole jalapeno (seeded) They were nice and spicy I couldn’t taste the chorizo, so I would leave it out next time (or add much more) Tried them as burgers (it made 4) with avocado and red pepper I am not sure if I would recommend the large size though, they were hard to flip, and fell apart a bit I did cook them at least 3 minutes per side to make sure the egg was cooked through Took me close to an hour from start to finish Great flavor Thanks, toni!
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Steps
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1
Done
|
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
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Form the Mix Into Eight Equal Sized Cakes. |
|
5
Done
|
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. |
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6
Done
|
Combine the Salsa With the Yogurt and Sour Cream. |
|
7
Done
|
Serve the Bean Cakes With a Dollop of the Dairy/Salsa Topping and Garnish With Additional Cilantro If Desired. |
