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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is my version of a black bean cake served at our local mexican restaurant. This is a favorite vegetarian option for Meatless Monday at our house. Feel free to adapt this recipe to your family's preferences - it is very friendly to change. Ingredients:
2 (14 1/2 ounce) cans black beans, rinsed and drained |
1 lime, juice of |
1/2 cup red pepper, chopped |
1 cup onion, chopped |
1/2 jalapeno, minced |
2 garlic cloves, minced |
2 teaspoons cumin |
1 cup masa harina |
1 cup corn |
oil, of your choice for sauteing |
breadcrumbs |
Directions:
1. In 1 T. oil, saute onion, red pepper, jalapeno, and garlic till soft-about 5 minutes. Add cumin and set aside.
2. Puree 1 can of beans in a food processor till smooth. Add sauteed vegetables, corn, and lime juice and pulse briefly to combine.
3. Transfer mixture to a mixing bowl. Add masa harina, 2nd can of beans, and season to taste with salt and pepper. Mix well and form into patties using a 1/4 cup measure. (Patties can be held in the fridge at this point for up to a day).
4. Dredge patties in breadcrumbs.
5. Heat 2 T. oil over med-high heat and fry cakes 5 minutes per side till hot. Serve with your favorite sauce. Enjoy!
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