In an effort to help the planet, we've been going meatless on Mondays. Last week we tried polenta cakes. This week we kept the cake theme with a recipe from Health magazine.
Ingredients
3 cups cooked or canned black beans, drained
2 eggs
1/4 cup crumbled queso fresco (pasteurized)
2 tablespoons extra-virgin olive oil
1/4 cup minced red onion
2 tablespoons minced garlic
1 tablespoon minced fresh cilantro
1/4 cup all-purpose flour, plus more if needed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup salsa fresca
Minced fresh cilantro (optional)
Directions1. Preheat oven to 375°. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.
2. Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.
3. Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).
4. Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.
Ingredients
3 cups cooked or canned black beans, drained
2 eggs
1/4 cup crumbled queso fresco (pasteurized)
2 tablespoons extra-virgin olive oil
1/4 cup minced red onion
2 tablespoons minced garlic
1 tablespoon minced fresh cilantro
1/4 cup all-purpose flour, plus more if needed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup salsa fresca
Minced fresh cilantro (optional)
Directions1. Preheat oven to 375°. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.
2. Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.
3. Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).
4. Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.
Cook's Notes
1. These were quite time consuming but good. They'd make a good replacement for veggie burgers at our next cookout.
2. We used regular cheddar cheese instead of queso fresco.
3. I served them with arugula and cheese quesadillas.
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