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Recipe from the Caribbean - Black Bean Cake
Today we have a recipe straight from the Caribbean : Black Bean Cakes with Salsa Roja and Cilantro Yogurt Recipe
These spicy cakes are perfect as an appetizer -- or even as a bite-size hors' d'oeuvres. Top with spicy Salsa Roja and a dollop of Cilantro Yogurt.
RECIPE INGREDIENTS
For Black Bean Cake:
2 cups cooked black beans
1/2 cup finely chopped onion
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped jalapeno chile
Cornstarch, as needed
2 tablespoons olive oil, for frying
For Cilantro Yogurt:
1 cup yogurt
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 cup Salsa Roja (see recipe)
RECIPE METHOD
FOR BLACK BEAN CAKE: Pulse black beans, onion, cumin, and jalapeno in food processor until smooth. Add 1 tablespoon water to help blend. Season to taste with salt and pepper.
Form bean paste into small cakes using 2 tablespoons of bean mixture for each, a one ounce ice cream scoop ensures uniformity. Line baking sheet with plastic wrap; dust with cornstarch. Heat small amount of oil in large nonstick skillet. Add black bean cakes and cook until crisp and brown, about 3 minutes per side. Transfer to platter and keep warm.
FOR CILANTRO YOGURT: Mix yogurt, cilantro and cumin in small bowl. Cover and refrigerate.
TO SERVE: Top black bean cakes with yogurt and Salsa Roja.
Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.
Serving size = 2 bean cakes
10 comments
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