Black Bean Cakes with Mexican Rice and Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/3 cup(s) sour cream |
1/4 cup(s) scallions, thinly sliced |
10 sprig(s) fresh cilantro |
1/2 jalapeno peppers, seeded, chopped |
1 1/2 cup(s) shredded cabbage |
1/3 cup(s) onion, diced |
1/3 cup(s) carrots, diced |
1/3 cup(s) celery, diced |
3 clove(s) garlic, thinly sliced |
1 tablespoon(s) tomato paste |
1/2 teaspoon(s) kosher salt |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) paprika |
1/4 teaspoon(s) cayenne pepper |
1 bay leaf |
1/2 cup(s) converted white rice |
1 cup(s) chicken broth |
1 can(s) black beans, drained, rinsed & divided |
1 egg white |
1/4 cup(s) corn chips, ground |
1/4 cup(s) diced red peppers |
2 tablespoon(s) grated onions |
1/2 teaspoon(s) kosher salt |
1/2 teaspoon(s) ground coriander |
1/2 teaspoon(s) chili powder |
2 tablespoon(s) olive oil |
lime wedges |
fresh cilantro |
Directions:
1. Puree the first 3 ingredients in a food processor; toss with cabbage, then season with salt. Cover and refrigerate.
2. Saute onions, carrots and celery with garlic tomato paste, salt, cumin, paprika, cayenne and bay leaf in 1 T oil in a saucepan over medium high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat an let stand, covered; fluff with a fork and remove bay leaf before serving.
3. Mash 1/2 c beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion and seasonings. Refrigerate mixture for 10 minutes, then form into two 3 -round cakes.
4. Fry cakes in 2 T oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw, garnish with lime wedges and cilantro.
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