Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping
"This Black Bean recipe comes from a Taste of Home Light and Tasty magazine; but, you needn't be a vegetarian to enjoy them. A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute "finishing" touch!"
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 egg white, beat it lightly
- 2 green onions, finely chopped (both white & green parts)
- 1⁄4 cup minced fresh cilantro, plus
- 2 tablespoons fresh cilantro, set aside for salsa
- 1 teaspoon chili powder
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 4 teaspoons vegetable oil
- 1⁄2 cup frozen corn, thawed
- 1⁄2 cup chunky salsa
- 1⁄4 cup low-fat sour cream
directions
- Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
- Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
- In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.
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Reviews
-
I thought these were nice, but they almost seemed a little dry once they were cooked. This could just be because I substituted celery for the green onion, though - it probably changed the texture more than I expected. -
After making these twice now, we have discovered that these make a better side dish than a main course... we also would like to experiment with the ingredients to make a hot bean dip... we think that might be a bit better than the cakes... The salsa/corn/cilantro/sour cream is still to die for! i will be making this often and to use on other things!
Tweaks
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I thought these were nice, but they almost seemed a little dry once they were cooked. This could just be because I substituted celery for the green onion, though - it probably changed the texture more than I expected.
RECIPE SUBMITTED BY
Joje in Oklahoma Ci
Oklahoma City, OK
I'm married, and the mother of five grown children. In September of this year (2008) my husband and I celebrated our 52nd wedding anniversary on a cruise ship to Halifax and Sydney, Nova Scotia. I met my husband (ED) when I was a Flight Attendant with Eastern Air Lines, based in Miami, FL. At that time Ed was an Air Traffic Controller in the MIA Center.
Our oldest son was employeed by Boeing in Seattle as a mechanical engineer, but recently he was promoted to a management position with them. Two of our daughters chose to be Air Traffic Controllers, like their father. Our third and youngest daughter works for the Army Corps of Engineers. Our youngest son is self-employed in FTW, TX.
