Best Crispy Black Bean Cakes Recipes

CRISPY BLACK BEAN CAKES

Steps:

• In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick. Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere. In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges

CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO

Steps:

• in med skillet, heat 2 Table. oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 min. Add cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into 12 1/4 cup patties, about 1/2 inch thick. Put the flour, beaten eggs and remaing 3/4. cup bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere, In a very large skillet, heat 1/8 inch oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 min. per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.

CRISPY BLACK-BEAN CAKES WITH CARIBBEAN FLAVORS

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion, red bell pepper, ginger and garlic. Saute until the onion is translucent, about 8 minutes. add the allspice, mace, salt and rice and saute for 1 minute. Add the coconut milk and water and bring to a simmer. Reduce the heat to low, cover and cook until rice is tender, about 20 minutes. Meanwhile, tear the bread into 2 inch pieces and place in a food processor. Pulse until they fine crumbs and pour into a large mixing bowl. Combine the rice mixture and beans in a food processor, and pulse until the mixture is coarse; do not puree. Add the bean-rice mixture to the bread crumbs in the mixing bowl. add hot sauce and green onions. Taste, assing more hot sauce and salt and pepper to taste. Stir in the egg and refrigerate mixture for 20 minutes. Use and ice cream scoop or and 1/2 cup measure to divide the mixture into 8 portions. Pat each portion into a 3-inch patty. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Add the cakes and fry until crisp on one side, about 4 minutes. Using 2 spatulas, carefully flip the cakes over and fry on the second side until crisp and brown, 4 minutes more. Serve warm with Guacamole and hot sauce.