Black Bean Cakes
These go great with freshly made salsa and are a great way to dust off the grill for a spring cleaning dinner.
Ingredients
- 6 ½ C Cooked or Canned Black Beans
- ½ C Salsa (fresh, even from the produce section)
- ½ C Red Onion, diced
- 1 ¼ Red Bell Peppers, diced
- ¼ C Cilantro, chopped
- 2 C Bread Crumbs
- 1 T Jalapeño Peppers, diced
- ½ t Tabasco Sauce
- 2 C Crushed Tortilla Chips
- 1 t Fresh Ground Cumin
- 1 t Fresh Ground Coriander
- 2 T Olive Oil
Instructions
- 1 Rinse Black Beans In Cold Water: Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture.
- 2 Form Into 3-Ounce Patties And Set: Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture.
- 3 Place On A Well-Oiled Hot Grill: Place on a well-oiled hot grill, turning when they brown.
- 4 You Can Also Heat Oil In: You can also heat oil in large skillet over medium heat and and sauté, turning when they are golden brown.
Pro Tips & Delicious Variations
- These are intended to be served 2 per person as a main dish for up to 8 people. If you want them as a side dish, cut the recipe in half, or even a third.
- These freeze well, just thaw before cooking later.
- Serve with Black Bean Salsa and a dollop of sour cream.
- Edible flowers make a pretty garnish.