Black Bean Cakes
6 1/2 cups cooked or canned black beans
1/2 cup salsa (your favorite brand)
1/2 cup diced red onion
1 1/4 red bell peppers, diced
1/4 cup chopped fresh cilantro
2 cups vegan bread crumbs
1 tablespoon diced jalapeño peppers
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeño sauce
2 cups crushed tortilla chips
1 teaspoon fresh ground cumin
1 teaspoon fresh coriander
2 tablespoons olive oil
Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture.
Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.
Serve with chilled salsa, vegan sour cream, and/or my favorite - fresh corn salsa (easy to find recipe made of corn, lime juice, jalapeños, red onion and cilantro).
SO HOW'D IT GO?
This recipe was super yummy and made TONS of leftovers for freezing and snacking on the next day. I ate mine with the corn salsa and sour cream and they were soooooo good. The only change I will make is to add a little bit more of the original Tabasco sauce next time as I like my beans a little spicier, but overall definitely a 5 star recipe.
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