Chipolte Black Bean Cakes with Cilantro Yogurt Sauce

[Guest guest]

A good friend of mine, Donna, who frequents many of the same

vegetarian email lists I do, recently shared her recipe for her Red

Bean Burgers. It sounded like a delicious recipe, with jalapenos,

onions, and bbq sauce, and as soon as I read it, I knew it sounded

like a tasty idea.

 

With that idea in mind, I created these Chipolte Black Bean Cakes,

topped off with a Cilantro Yogurt Sauce. The smokiness of the adobo

perfectly compliments the black beans, and is a perfect companion to

the creamy cilantro sauce. And with the grilling season right ahead

of us, I think these will be the perfect non-meat option.

 

Check out the finished recipe at http://28cooks.blogspot.com

 

Chipolte Black Bean Cakes

1 tsp olive oil

1/2 c minced onion

1 clove garlic, minced

1 (15 oz) can black beans, rinsed and drained

1/4 c breadcrumbs

2 canned chipolte chilies, plus 2 tbsp adobo sauce

1 egg white, beaten

 

Cilantro Yogurt Sauce

1/4 c fresh cilantro, chopped

2 scallions, chopped

1 clove garlic, minced

1/4 tsp salt

pinch sugar

4 oz yogurt

 

In small skillet, heat olive oil. Add onion, saute for 2 minutes.

Add garlic, saute for 2 minutes, until both are tender. Cool

slightly.

In a large bowl, mash beans lightly with potato masher or fork. In

food processor, blend chilies and adobo sauce well, and add to

beans. Add onions, garlic, breadcrumbs, and egg white. Stir well.

Allow to rest in the refrigerator for 15 minutes.

Shape mixture into 4 patties, and place on waxed paper. Refrigerate

patties for a few hours to give flavors a chance to meet.

These patties can be grilled or pan fried. If grilling, spray rack

with oil. If pan frying, heat a small amount of oil in skillet. Cook

3 minutes each side, until crispy and browned.

For cilantro sauce, place all ingredients except for yogurt in food

processor. Blend until ingredients are finely minced. Add to yogurt

in bowl, and stir well to combine. This will need to chill in the

refrigerator for awhile for flavors to meld.

 

Enjoy!

Christiane

[Guest guest]

Christiane,

 

You must spend a fortune on all those beatiful plates

and bowls on which you photograph, and presumably also

eat, lol, your food. Where do you get them?

 

 

Thanks,

-Erin

[Guest guest]

These look wonderful! Reminds me of a recipe for

an appetizer/party snack food that a friend made

for me once. i'll share the recipe in my next post.

 

Thanks for posting your creations here along with the

link to your blog where we can see how beautifully you

photograph it; they are always appreciated.

 

~ pt ~

 

Take nothing but pictures.

Leave nothing but footprints.

Kill nothing but time.

~Motto of the Baltimore Grotto, a caving society

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

, " britton618 " <cl.britton

wrote:

>

> A good friend of mine, Donna, who frequents many of the same

> vegetarian email lists I do, recently shared her recipe for her Red

> Bean Burgers. It sounded like a delicious recipe, with jalapenos,

> onions, and bbq sauce, and as soon as I read it, I knew it sounded

> like a tasty idea.

>

> With that idea in mind, I created these Chipolte Black Bean Cakes,

> topped off with a Cilantro Yogurt Sauce. The smokiness of the adobo

> perfectly compliments the black beans, and is a perfect companion to

> the creamy cilantro sauce. And with the grilling season right ahead

> of us, I think these will be the perfect non-meat option.

>

> Check out the finished recipe at http://28cooks.blogspot.com