Spicy Black Bean Cakes with Cilantro Crema |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 10 |
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Cook time is per panful of bean cakes. This is from Chef2Chef. Ingredients:
4 cups cooked black beans, drained or 4 cups rinsed and drained canned beans |
1 jalapeno, with seeds,finely diced |
1 large yellow onion, finely diced |
1/2 bunch cilantro, minced |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
salt & pepper, to taste |
oil, for frying |
2 cups sour cream |
1/2 cup buttermilk |
1/2 bunch cilantro, minced |
1 teaspoon lemon juice |
Directions:
1. Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
2. Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
3. Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
4. Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.
5. For Cilantro Crema: Combine all ingredients until well-blended.
6. Keep refrigerated until serving.
7. (Makes 2 1/2 cups.).
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