[recipe] Black Bean Cakes with Spicy Cilantro Sauce

[Guest guest]

" Feral " <terebinthus> wrote:

>

> Black Bean Cakes with Spicy Cilantro Sauce

> Recipe courtesy Gourmet magazine

 

Yummmmmmm…this looks wonderful. I know what I’m having for dinner

tonite! I'll be sure to post a review after we've tried them. Thanks

PT, this one looks delicious, and it's stuff I generally have around the

hosue.

 

--

Sherri

 

Wit levels low. Attempting to compensate.

 

 

 

 

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[Guest guest]

> " Feral " <terebinthus> wrote:

> >

> > Black Bean Cakes with Spicy Cilantro Sauce

> > Recipe courtesy Gourmet magazine

 

I made these tonite and they were WONDERFUL. The cilantro sauce was a

perfect accompaniment. The only problem I had was that they didn't hold

together well, which made turning them difficult. Once I got that under

control they were easy and delicious. I served them with steamed

asparagus and fresh croissants, and even the omnivoires were impressed

(asked for the recipe!).

 

Thanks for sharing this one PT. It's definitely a keeper.

 

--

Sherri

 

" Real life is where we get off, get hurt, get loved, get real, get

abused, get to *live*. " - Leona Joy

 

 

 

 

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[Guest guest]

I am glad you liked it, Sherri... I know I loved the

bite-sized ones that I ate at the party that my friend

made. They tasted very " meaty " and filling, and all

of the other omnivores at that gathering were eating

them up, too. They sure did seem soft in texture

and like they would be difficult to keep held together

during the cooking like you mentioned. I wonder if

adding more bread crumbs might help solve this.

 

~ pt ~

 

In contemplating my own ancestors, I have arrived

at the conclusion that Celtic people are not only a

people of the water but also, and even more so,

we are the consummate children of the mist.

~ Frank MacEowen, 'The Mist-Filled Path'

~~~*~~~*~~~*~~~*~~~*~~~*~~~>

, Sherri <sherria@o...>

wrote:

 

> I made these tonite and they were WONDERFUL. The cilantro sauce

was a

> perfect accompaniment. The only problem I had was that they didn't

hold

> together well, which made turning them difficult. Once I got that

under

> control they were easy and delicious. I served them with steamed

> asparagus and fresh croissants, and even the omnivoires were

impressed

> (asked for the recipe!).

>

> Thanks for sharing this one PT. It's definitely a keeper.

[Guest guest]

I got this recipe from the feralveg list, and it’s become a household

favourite. I made some very minor changes to it, because I like it a

little spicier than the original recipe.

 

 

 

Black Bean Cakes with Spicy Cilantro Sauce

Recipe courtesy Gourmet magazine

Prep Time: 20 minutes Cook Time: 10 minutes

Yield: 4 servings

 

2 tablespoons unsalted butter

1/2 cup finely chopped onion

1/2 cup finely chopped green and/or red bell pepper

 

1 jalapeno pepper, chopped fine

4 large garlic cloves, minced

1 2/3 cups cooked black beans

2/3 cup fine dry bread crumbs

1/3 cup fresh cilantro leaves, chopped fine

Kosher salt and freshly ground black pepper

2 large eggs, beaten lightly

1 cup yellow cornmeal

Vegetable oil, for frying

Spicy Cilantro Sauce, recipe follows

 

 

Heat the butter in a small skillet over medium

heat. Add the onion, bell pepper, and garlic and

cook, stirring occasionally, until softened. In a bowl,

mash 1/3 of the beans with a fork and stir in the

remaining beans, onion mixture, bread crumbs,

and cilantro and season with salt and pepper. Stir

in the eggs.

 

Form bean mixture into 8 (4-inch) patties (mixture

will be wet and soft.). Gently dredge patties in

cornmeal and transfer to a large plate lined with

plastic wrap. Refrigerate the cakes for 30 minutes

and up to 12 hours.

 

 

 

Note: I usually make smaller patties, about 12 - 15 in total, and they

have less tendency to fall apart. I also make tiny two-bite sized ones

when I want these as an appetizer or finger food.

 

Pour enough oil into a heavy skillet to reach 1/4-inch

up the side. Heat the oil over medium heat until hot

but not smoking. Working in batches, cook the patties,

turning once, until well browned. Transfer the cakes to paper towels to

drain.

 

Divide the cakes among plates and serve with the sauce.

 

 

Spicy Cilantro Sauce:

3/4 cup chopped fresh cilantro leaves

1/3 cup vegetable oil (I use less than this)

3 tablespoons soy sauce

1 clove garlic, minced

1 tablespoon fresh lime juice

1 jalapeno chile, minced

 

1 tsp crushed red pepper

Kosher salt and freshly ground black pepper

 

 

Stir together cilantro, vegetable oil, soy sauce, garlic,

lime juice, and chile. Season with salt and pepper. (I usually just

dump everything into my mini food processor and buzz it a bit)

 

Yield: about 1 cup

 

--

Sherri

 

" Though I've belted you and flayed you, by the Living God that made you,

You're a better man than I am, Gunga Din. " - Kipling

 

 

 

 

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[Guest guest]

First time I tried this, the dratted things fell apart. The next time not -

can't

remember now how or why.

 

> I got this recipe from the feralveg list . . .

 

Heh heh heh Yes I recognized it - I am a member of the wonderful group too.

It was posted originally by PT herself (I know because I saved it to file for my

own use ;=)) Cooked it too - great food!!!

 

>I made some very minor changes to it, because I like it a

> little spicier than the original recipe.

 

Well, yes, minor ;=) It's still the recipe you credited to The Feral Vegetarian

list

and Gourmet Magazine, barring a jalapeno pepper and two extra garlic

cloves ;=) (Best if you'd put those little changes in a note - since it looks as

if

_Gourmet_ published it that way, and they didn't. Give credit where credit is

due, but save the extra kudos for yourself, eh?)

 

Thanks for drawing this recipe to our attention - I'm sure that our members will

enjoy as both you and I have.

 

I have another post, though, on a related topic which will follow this one ;=)

 

Thanks again.

 

Best,

 

Pat ;=)