VCE: Black Bean Cakes

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* Exported from MasterCook *

 

Black Bean Cakes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 318

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Black Beans with Chipotle and Tomatoes

(see separate recipe)

2 teaspoons ground cumin

1/2 cup grated smoked cheese

1/2 cup chopped cilantro

Salt

1 lime or to taste -- Juice of

vegetable oil for frying

flour and fine cornmeal -- for dusting

***FOR GARNISH***

sour cream

cilantro sprigs

Salsa

 

MAKES TWELVE 3-INCH CAKES, SERVING 6

 

Make these cakes from the basic beans or those seasoned with chipotle and

tomatoes. If you're using the plainer beans, you might want to add several

teaspoons paprika, mild red chile, or puréed chipotle for more intense

flavor. Serve with your choice of salsa.

 

Drain the beans and roughly mash or purée them. Add the cumin, cheese,

cilantro, and salt and lime juice to taste. Refrigerate for at least 15

minutes, then form into cakes about 1/2 inch thick and 3 inches

across. Dust with flour and place on wax paper. (If they're difficult to

handle, return them to the refrigerator until firm.) Heat enough oil in a

heavy skillet to generously cover the bottom. Dust the cakes with

cornmeal, then fry over medium heat until they form a crust, about 10 to 12

minutes on each side. Keep warm in a 200F oven until all are

done. Garnish with a spoonful of sour cream and sprigs of cilantro and

serve with salsa.

 

 

 

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