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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
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These are delicious bean cakes made out of white beans with a bit of a southwestern flavor. They can be served with some yummy salsa and a good leafy salad, or even put on a tostada shell with some other toppings of your choice. This is also a vegan recipe, as long as you make sure the vegetable broth does not contain chicken (as many usually do). Ingredients:
2 (15 ounce) cans white beans, rinsed and drained |
1/4 cup vegetable broth |
2 tablespoons fresh lime juice |
3 tablespoons cilantro leaves, minced |
1 small jalapeno chile, stemmed, seeded, and minced |
2 teaspoons chili powder |
1/4 cup cornmeal (or more) |
3 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
Directions:
1. Place the beans, broth, and lime juice in a large bowl. Use a potato masher to mash the mixture into a course puree. Stir in the cilantro, chile, chili powder, and salt and pepper to taste.
2. Stir in 1/4 cup cornmeal. If the mixture is too sticky to handle, stir in more cornmeal until you can shape the mixture with your hands.
3. Shape the mixture into eight 3-inch cakes.
4. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. Add the bean cakes and cook until nicely browned, about 4 minutes. Carefully turn the cakes and drizzle the remaining 1 1/2 tablespoons oil around the edges of the pan. Continue cooking until the bean cakes are nicely browned on the se4cond side, about 3 minutes. Serve immediately.
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