Saturday, July 11, 2015

Recipe - Black Bean Cakes

This is a wonderful vegetarian dish and could very easily be a main if you don't do meat.  All the flavors went together amazingly and everyone enjoyed assembling their cakes.


Black Bean Cakes

  • 2 cups cooked black beans
  • 1/2 cup diced onion
  • 1 1/2 t cumin
  • 1 T dice jalapeno
  • 1 egg
  • 3/4 cup cornmeal
  • 2 T EVOO
  • 1 small serano pepper
  • 5 roma tomatoes
  • 1/2 white onion
  • 1 T EVOO
Yogurt Sauce
  • 1/2 cup plain yogurt
  • 2 T chopped cilantro
  • 1/2 lemon


  1. Start with the yogurt sauce.  Mix the yogurt with the cilantro and the juice of the half lemon.  Put in fridge.

  2. Now on to the salsa. Halve the tomatoes and roughly chop the 1/2 white onion and the serano pepper.  Drizzle with 1T olive oil ake at 425 for about 10 or 15 minutes.
  3. Put the veggies in a pot and just cover with water.  Boil for 5 minutes.
  4. Blend with an immersion blender (or carefully transfer to a regular blender, blend, then replace).
  5. Simmer while you make the bean cakes.

  6. Rinse the beans.  Put in a food processor (I just used my immersion blender again) with the 1/2 cup diced onion, jalapeno and cumin.  Process until it's a paste.
  7. Mix in the egg to the bean paste mixture.
  8. Make balls from the bean paste mixture (about 2 T per ball) and roll in the cornmeal.
  9. Heat up the olive oil.  Saute the bean cakes about three minutes each side.
  10. Serve topped with the salsa and yogurt.

Zander approves.


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