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Joe

REC: Spicy Black Bean Cakes. These were delicious, and a nice vegetarian alternative to crab cakes..

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Joined: Dec 14, 2005

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Posted to Thread #10906 at 5:41 pm on Jun 3, 2008

I made them half size for an hors d'oeuvres:

SPICY BLACK BEAN CAKES

From The Breakers, Palm Beach, FL, in Bon Appetit, April, 2001. (epicurious.com) Makes 18.

"I attended a function that featured wonderful hors d’oeuvres—among them, spicy black bean cakes—from chef Matthias Radits of The Breakers in Palm Beach," writes Ruth Acteson of Lantana, Florida. "Do you suppose he would share his recipe?"
The chef serves these little cakes with a mango-avocado salsa, but a purchased salsa would make a fine substitute.

2 15-ounce cans black beans, drained well
6 green onions, finely chopped
1/2 cup finely chopped seeded red bell pepper
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 1/2 tablespoons minced seeded jalapeño chili
2 teaspoons ground cumin
1 large egg
2 tablespoons plus 1 cup yellow cornmeal
6 tablespoons (about) olive oil
Sour cream
Purchased salsa

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.

Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Link: Spicy Black Bean Cakes


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