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Oz
03-12-2008, 04:46 PM
spicy black-bean cakes

2 tbsp olive oil
4 scallions, thinly sliced
6 cloves garlic, pressed
1 to 2 jalapeno chiles, finely chopped
(veins and seeds removed if less heat desired)
1 tbsp ground cumin
2 cans (15.5 oz) black beans, drained and rinsed
coarse salt
fresh ground pepper
1 large sweet potato, peeled and coarsly grated (2 cups)
1 large egg, lightly beaten
1/2 cup plain dried bread crumbs

heat the broiler, in a small skillet over medium heat, warm 1
tbsp of the oil. cook the scallions until softened. 1 minute.
add the garlic , jalapeno, and cumin; cook until fragrant, 30
seconds. transfer to a large bowl

add the beans to the bowl; mash with fork or potato masher,
leaving about 1 quarter of the beans whole. season generously
with salt and pepper. fold in the sweet potato, egg, and bread
crumbs. divide into 8 balls of equal size; flatten into patties.

brush a baking sheet with the remaining tbsp of oil; place the
patties on the sheet, 1/2 inche apart. broil 4 inches from the
heat until golden brown, 8 to 10 minutes. with a metal spactula,
carefully turen the cakes. broil until crisp, 2 to 3 minutes more.
serve with lime sour cream below



lime sour cream

1/2 cup reduced-fat sour cream
2 tsp fresh lime juice
1 small jalapeno chile, minced
(seeds and veins removed if desired for less heat)
coarse salt

in a small bowl, combine all ingredients. season with salt.