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* Exported from MasterCook *

 

Black Bean Cakes

 

Recipe By :Executive Chef Amy Brandt

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked black beans

or 16-ounce canned beans -- drained

1/4 cup fresh cilantro leaves -- packed

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 tablespoons sour cream

4 scallions with green -- thinly sliced

1/2 cup finely diced red bell pepper

1/4 cup dry bread crumbs -- or more as needed

or dehydrated mashed potato flakes

2 tablespoons yellow cornmeal

2 tablespoons vegetable oil

GARNISH:

sour cream

chopped fresh cilantro

diced red bell pepper

 

Finely dice half a large red bell pepper; reserve some for garnish.

 

In a food processor, puree the black beans with the cilantro leaves, cumin,

chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing

bowl and add the scallions, red bell pepper and enough bread crumbs to bind the

mixture tightly.

 

Form the mixture into twelve 2-inch disks and dredge them in the cornmeal.

 

In a large non-stick skillet, heat the vegetable oil. Sauté the cakes for 2 to 3

minutes on each side or until the cornmeal is browned. Serve immediately

garnished with sour cream, cilantro and diced red bell pepper.

 

 

Description:

" Spicy bean burgers coated with cornmeal. "

Cuisine:

" Eastern Seaboard "

Source:

" Origins with Burt Wolf 1997 "

S(Url):

" www.burtwolf.com "

 

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Per serving: 250 Calories (kcal); 10g Total Fat; (34% calories from fat); 10g

Protein; 33g Carbohydrate; 3mg Cholesterol; 347mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : The Lucky Star, Virginia Beach

 

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 4695 0 2130706543 0 0 0 0 0 0

 

 

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