CRISPY BLACK-BEAN CAKES WITH CARIBBEAN FLAVORS

CRISPY BLACK-BEAN CAKES WITH CARIBBEAN FLAVORS image

Yield 4/8 Servings/cakes

Number Of Ingredients 16

-5 Tablespoons Olive Oil (divided)
-1 cup finely chopped onion
-1/2 cup finely chopped red bell pepper
-1 teaspoon minced fresh ginger
-1 large garlic clove, finely minced
-3/4 teaspoon allspice
-1/2 teaspoon mace
-1/2 teaspoon salt
-3/4 cup long grain rice
-1 cup coconut milk
-1/2 cup water
-3 sliced day-old-whole-wheat sandwich bread
-1 15oz. can black beans, rinsed and drained
-1 to 2 tablespoons habanero hot sauce
-2 green onions, finely chopped
-1 egg, beaten

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.