Black Bean Cakes

[Guest guest]

There is a really neat restaurant locally, The Sunspot, that is one of the few

in town that serves mostly vegetarian meals. Last year they did a cooking

demonstration at the local Vegetarian Society’s meeting and graciously handed

out the recipe to members pf one of their most popular appetizers. (Although I

could make a meal off of them!)

 

Now…can anyone tell me where I would find “Kosher Salt” in the store and what is

the difference between that and regular salt?

 

 

 

With kindness,

 

Beth

 

 

 

 

 

 

 

Black Bean Cakes

 

 

 

2 cans black beans

 

½ diced red onion

 

½ bunch chopped green onions

 

½ diced red pepper

 

½ diced yellow onion

 

2 tablespoons of garlic

 

1 tablespoon of cumin

 

1 tablespoon red pepper

 

1 tablespoon of Kosher salt

 

1 chopped Jalapeno pepper

 

½ bunch chopped cilantro

 

1 cup of ground corn bread stuffing crumbs

 

 

 

Saute’ onions, garlic, red pepper and Jalapeno, set aside to cool. Wash beans

and strain. Put the beans in a mixer with the paddle attachment and mix until

the beans are starchy. Add the cooled vegetables, cilantro and bread crumbs.

Portion with a 2 oz Scoop. Coat the bean cakes in bread crumbs and saute’ in

olive oil until browned.

 

 

 

 

 

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