Tuesday, November 30, 2010

Spicy Black Bean Cakes

Another win by Martha. My mom and I made these the other night for a light, late dinner and they were scrumptious. I went back for thirds! Spicy enough to taste, but not burn your mouth. The recipe actually made a dozen rather large patties, so the picture is misleading.

I think these would be good to throw into a tortilla with cheese, lettuce, salsa and sour cream for your vegetarian friends out there! (I'm looking at you, Suze and Olita!)

Spicy Black Bean Cakes

2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
Lime Sour Cream (see recipe, below)


Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.

Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.

Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.

For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

1 comment:

  1. Your father didn't get any! When will I be blessed with this treat


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