Thursday, April 14, 2011

black bean cakes

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.


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)

1. 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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