Panfried Black Bean Coriander Cakes Recipes

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PANFRIED BLACK BEAN CORIANDER CAKES



Panfried Black Bean Coriander Cakes image

Categories     Bean     Herb     Appetizer     Vegetarian     Quick & Easy     Cornmeal     Pan-Fry     Gourmet     Sugar Conscious

Yield Serves 2 as a main course

Number Of Ingredients 13

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 large garlic clove, minced
1 tablespoon unsalted butter
a 19-ounce can black beans, rinsed and drained (about 1 2/3 cups)
1/3 cup fine dry bread crumbs
1 large egg, beaten lightly
3 tablespoons fresh coriander leaves, chopped fine
1/2 teaspoon salt
1/2 cup yellow cornmeal
vegetable oil for frying
Accompaniment:
*Accompaniment: chopped vegetable salsa

Steps:

  • In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
  • Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
  • In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
  • Serve bean cakes with salsa.

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

BLACK BEAN CAKES



Black Bean Cakes image

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

1 pound black beans, rinsed and soaked
2 tablespoons olive oil, more for frying
1 green bell pepper, chopped
1 onion, chopped
1 small jalapeño, chopped
1 tablespoon garlic, minced
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
All-purpose flour, for dusting
Salt and freshly ground pepper
Sour cream, for garnish
Cilantro, for garnish

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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