Baja Black bean cakes with Spicey Sweet potato Sauce

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Spicy Sweet Potato Sauce:

 

2 cups sweet potato, peeled, and cut into 1-inch cubes

1/2 cup tomato juice

1/4 cup Red Chile Sauce

2 T. lime juice

1/4 t. ground cumin

1/4 t. cinnamon

2 T. freshly chopped cilantro

salt, to taste

 

Black Bean Cakes:

 

1 - 15 oz. can black beans, drained, and rinsed

1 t. chili powder

1 t. garlic powder

1 t. ground cumin

1/2 t. salt

1/4 t. freshly ground black pepper

1/8 t. cayenne pepper

1 cup red pepper, destemmed, deseeded, and finely diced

1/2 cup green onion, thinly sliced

2 T. jalapeno pepper, destemmed, deseeded, and finely diced

3 T. freshly chopped cilantro

2 T. lime juice

1/2 cup unbleached flour, divided

2 T. cornmeal

dash of chili powder

safflower oil

1 recipe of Green Chiles and Almond Cream

 

 

Begin by preparing the Spicy Sweet Potato Sauce: place the cubed

sweet potatoes in a steamer basket and steam them for 10-15 minutes

or until tender. Allow the sweet potatoes to cool for 10 minutes.

Transfer them to a food processor or blender, add the tomato juice,

Red Chile Sauce, lime juice, cumin, and cinnamon, and process until

smooth. Transfer the sauce to a small saucepan, add the cilantro,

season to taste with salt, and stir well to combine. Warm the sauce

over low heat while preparing the Baja Black Bean Cakes.

 

In a medium bowl, place the black beans, chili powder, garlic powder,

cumin, salt, pepper, and cayenne pepper. Using a potato masher or

fork, roughly mash the mixture to combine. Add the red pepper, green

onion, jalapeno pepper, cilantro, and lime juice, and stir well to

combine. On a plate, place 1/4 cups flour, cornmeal, and dash of

chili powder, stir well to combine, and set aside. Add the remaining

flour to the black bean mixture and stir well to combine. Using a 1/4

cups measuring cup, portion the mixture into 8 patties, and place

them on a large plate. Chill the bean cakes for 30 minutes or more in

the refrigerator.

 

Lightly oil a non-stick cookie sheet with a little safflower oil and

set aside. Coat the chilled cakes in the reserved flour/cornmeal

mixture and place them on the cookie sheet. Brush a little safflower

oil on the tops of each bean cake. Bake them at 450 degrees for 12-15

minutes or until lightly browned and crisp on the outside. Top

individual servings of the bean cakes with some of the Spicy Sweet

Potato Sauce and a dollop of the Green Chiles and Almond Cream.

 

*Note: the Baja Black Bean Cakes can also be served with a little Red

Chile Sauce drizzled over the bean cake and then topped with a

spoonfuls of Avocado, Black Bean, and Tomato Salsa.

 

Yield: 8 bean cakes or 3-4 servings

 

http://www.veganchef.com/bajacakes.htm