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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agyemang frank
[email protected]These cakes are a great source of protein and fiber. They're also low in calories and fat.
Carl Castro
[email protected]I love that these cakes can be made ahead of time and reheated later. It's a great option for busy weeknights.
roman davis
[email protected]These cakes were so easy to make and they're a great way to get your kids to eat their vegetables.
Prollad Raj
[email protected]I'm not sure what I did wrong, but my cakes didn't turn out crispy at all. They were more like mush.
Heather L
[email protected]These cakes were a bit too spicy for me, but my husband loved them. I think I'll try making them again with less chili powder.
Sofia Nazir
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more plant-based meals into my diet. These cakes were a great option!
Vuyile Njaju
[email protected]I followed the recipe exactly and the cakes turned out great! They were crispy on the outside and tender on the inside.
Yeabisira Yohanis
[email protected]These cakes were a little bland for my taste. I think I would add more spices next time.
Jhalil Ahmed
[email protected]I've made these cakes several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Angel Castellanos
[email protected]These cakes were a great way to use up some leftover black beans. They were easy to make and very tasty.
Asuman Ntunda
[email protected]I'm not usually a fan of black beans, but these cakes were delicious! The spices and herbs really brought out the flavor of the beans.
Sidwell Oosthuizen
[email protected]These black bean cakes were a hit! They were easy to make and packed with flavor. I served them with a dollop of sour cream and salsa, and they were perfect.