Black Bean Cakes
Recipe from
Better Homes and Gardens
Tired of sweet and yearning for heat? These Tex-Mex patties, topped with sour cream and chopped chile peppers are a familiar retreat from the sweets.
Servings:
Makes 16 servings.
Prep Time:
25 mins
Total Time:
33 mins
Ingredients
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1/2 cupfinely chopped onionsee savings
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1/4 cupfinely chopped red sweet peppersee savings
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2 tablespoonsseeded and finely chopped poblano chili pepper or other chopped chili peppersee savings
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2 to 4cloves garlic, mincedsee savings
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1 tablespoonbutter or margarinesee savings
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2 cupscooked black beanssee savings
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1eggsee savings
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1egg yolksee savings
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1 tablespoonsnipped fresh cilantrosee savings
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1 teaspoonground cuminsee savings
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1/2 teaspoonpeppersee savings
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1/2 teaspoonbottled hot pepper saucesee savings
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1 cupfine dry bread crumbssee savings
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2 tablespoonscooking oilsee savings
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1/3 cupdairy sour creamsee savings
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Chopped red sweet pepper and green chili pepper (optional)see savings
Directions
1.
Cook onion, sweet pepper, chili pepper, and garlic in butter or margarine in a saucepan over medium heat until tender. Transfer to a mixing bowl. Stir in beans, egg, egg yolk, cilantro, cumin, pepper, and hot pepper sauce. Stir in 1/2 cup of the crumbs to form a mixture that holds together.
2.
Shape into sixteen 1/2-inch-thick patties; coat with remaining crumbs.
3.
Heat cooking oil in a skillet over medium-high heat. Cook cakes in hot oil for 4 minutes per side or until golden and heated through. Add additional oil, if necessary, during cooking. Drain cakes on paper towels.
4.
To serve, arrange cakes on a platter. Top each cake with a dollop of sour cream and some chopped peppers, if desired. Makes 16 servings.
Note
To keep the first cakes warm while the others cook, or to reheat the cakes just before serving, place the cakes on a baking sheet in a 300 degree F oven.
Nutrition information
Per serving: Calories 91, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 149 mg, Carbohydrate 10 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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