Black Bean Cakes with Spicy Cilantro Sauce
Filed under
Beans
Servings: 4
Makes 8 (4-inch) cakes.
Ingredients
- 2 tbsp Unsalted butter
- 1/2 cup Onion, finely chopped
- 1/2 cup Green bell pepper, finely chopped
- 2 clove Garlic, large, minced
- 1 2/3 cup Black beans, cooked
- 2/3 cup Bread crumbs, fine dry
- 1/3 cup Cilantro, fresh leaves, chopped fine
- Kosher salt
- Black pepper, freshly ground
- 2 Egg, large, lightly beaten
- 1 cup Cornmeal, yellow
- Vegetable oil, for frying
- 3/4 cup Cilantro, fresh leaves, chopped, for the sauce
- 1/3 cup Vegetable oil, for the sauce
- 3 tbsp Soy sauce, for the sauce
- 1 clove Garlic, minced, for the sauce
- 1 tbsp Lime juice, fresh, for the sauce
- 1/2 Jalapeno, minced, for the sauce
Directions
- Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened.
- In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, the onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs.
- Form the bean mixture into 8 (4-inch) patties (the mixture will be wet and soft). Gently dredge the patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate for 30 minutes and up to 12 hours.
- Pour enough oil into a heavy skillet to reach 1/4 inch up the side. Heat over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Drain on paper towels.
- For the spicy cilantro sauce: stir together the cilantro, oil, soy sauce, garlic, lime juice and jalapeno, and chill. Season with salt and pepper.
- Divide the cakes among plates and serve with the sauce.