Spicy Black-Bean Cakes
Spicy Black-Bean Cakes
From Everyday Food magazine
Ingredients
- 2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
Lime Sour Cream (see recipe, below)
Directions
- Heat broiler.
- In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute.
- Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
- Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper.
- Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
- Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart.
- Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes.
- Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
Makes 8 cakes.
For the Lime Sour Cream: in a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- North American
