Black Bean Cakes With Spicy Cilantro Sauce Recipes

SPICY BLACK BEAN CAKES

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
• Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
• In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
• Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

HEALTHY SPICY BLACK BEAN CAKES WITH GUACAMOLE

Steps:

• Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
• Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
• Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
• Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
• Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
• To serve, top patties with guacamole and tomato.

SPICY BLACK-BEAN CAKES

Steps:

• 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.

BLACK BEAN CAKES WITH A SPICY YOGURT SAUCE

Steps:

• In a medium-sized mixing bowl, add all ingredients except oil.
• Mix until well combined.
• Separate about 1⁄3 of the mixture into a small mixing bowl.
• Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
• Stir to completely combine.
• Adjust seasoning with salt and pepper.
• If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
• Place a large sauté pan over medium-high heat.
• When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
• Working in batches, cook bean cakes until crisp and golden brown on both sides.
• Lightly flatten cakes with a spatula during the cooking process.
• Drain hot bean cakes on a paper towel.
• Continue cooking until all bean cake batter is used.
• Keep cakes warm in a 250 degree oven until ready to serve.
• SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.

SPICY BLACK BEAN CAKES

Steps:

• Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
• Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE

Steps:

• Black Bean Cakes
• Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
• Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
• Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
• Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
• Grilled Shrimp
• Soak the skewers in hot water.
• In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
• Turn on the broiler or light the grill.
• Place 4 shrimp on each skewer.
• Meanwhile, heat the black bean cakes.
• Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
• Coriander Sauce
• Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE

Steps:

• Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.