Friday, May 28, 2010

Black Bean Cakes

This dish earns major points in my book as it requires little time, dirties few dishes, reheats well for lunches, boasts great nutritional benefits, and is versatile. I served the black bean cakes atop a green salad adorned with avocado, cherry tomatoes, cheddar cheese, jicama, sour cream, salsa, and lime wedges. Before building the salad I tossed the greens in olive oil and lime juice. You could also use the black bean cakes as a taco or burrito filling, a soup accompaniment, or a veggie burger if you made the patties bigger. 

Black Bean Cakes

2 15 ounce cans black beans, drained and rinsed
6 scallions, white parts removed, green parts thinly sliced
1/2 cup red bell pepper, finely chopped
1/4 cup fresh cilantro or flat-leaf parsley, chopped
2 garlic cloves, minced
1 jalapeño, stemmed, seeded and finely chopped
1 cup grated sweet potato
1 small onion, minced
2 teaspoons kosher salt
1 teaspoon cumin
1 large egg, lightly beaten
1-2 tablespoons whole wheat flour
vegetable oil

- In a large bowl, coarsely mash the black beans with a potato masher or wooden spoon. Add scallions, bell pepper, cilantro, garlic, jalapeño, sweet potato, onion, salt, cumin, and mix to combine. Add the egg and just enough whole wheat flour to help the mixture stick together. Roll the mixture into balls and press into patties. The patties will still be very delicate but will start mostly hold their form when cooked. Place the patties on an oiled cookie sheet and broil* 5-7 minutes per side depending on patty size.
* The patties can also be pan-fried if a broiler is not available.

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