BOB & LENORE's COOKBOOK

SPICY BLACK BEAN CAKES

Ingredients:

1 - 15 oz. can black beans, drained, and rinsed
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup red bell pepper, stemmed, seeded, and finely diced
1/2 cup green onion, thinly sliced
2 Tablespoons jalapeno pepper, stemmed, seeded, and finely diced
3 Tablespoon freshly chopped cilantro
2 Tablespoon lime juice
1/2 cup unbleached flour, divided
2 Tablespoon cornmeal
EVOO, as needed

Method:

In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cup flour and cornmeal, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4 cup measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator. Lightly oil a non-stick cookie sheet with a little olive oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little olive oil on the tops of each bean cake. Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside. Serve with sliced avocado.

TO RECIPES

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