BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA
At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.
Provided by JJ Johnson
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 27
Steps:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
- Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
- Form six 3-inch patties and follow the steps for preparing the patties for frying:
- Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
- Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
- Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
- Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
- Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
- Serve with the salsa and plantain chips.
- Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.
BLACK BEAN CAKES WITH MOLE SALSA
Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/4 cups salsa).
Number Of Ingredients 19
Steps:
- In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE
Provided by Food Network
Categories side-dish
Time 31m
Yield 12 small bean cakes
Number Of Ingredients 18
Steps:
- Coat pan with 2 teaspoons peanut oil.
- Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
- Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
- Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.
SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE
Provided by Food Network
Categories appetizer
Time 31m
Yield 12 small bean cakes
Number Of Ingredients 18
Steps:
- Coat pan with 2 teaspoons peanut oil.
- Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
- Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
- Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.
BLACK BEAN CAKES WITH SALSA
I'm posting this so that I don't lose it. Haven't tried it yet but will soon. Found in Better Homes and Gardens April 2009.
Provided by ddav0962
Categories Black Beans
Time 22m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain 1/2 cup of salsa in colander.
- Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
- In large bowl mash beans with fork.
- Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
- In skillet, heat 1 tbsp oil over med-hi heat.
- Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
- Cook 3 mins each side until browned.
- Remove from pan. Repeat with remaining oil and bean mixture.
- In bowl combine sour cream and 1/2 tsp chili powder.
- Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.
Nutrition Facts : Calories 687.9, Fat 21.8, SaturatedFat 6.9, Cholesterol 13.8, Sodium 1291.8, Carbohydrate 101, Fiber 24.8, Sugar 15.6, Protein 25.8
SOUTHWESTERN BLACK BEAN CAKES WITH SALSA
This is from the Food Network's Tricked Out Tailgating competition. Sounds fabulous, I can't wait to try it!
Provided by Adopted Parisian
Categories Beans
Time 35m
Yield 12 bean cakes, 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat pan with 2 teaspoons peanut oil.
- Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic,.
- and chipotle sauce in a large bowl and mix well, mashing up the beans.
- Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick).
- and roll in tortilla breading.
- Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties,.
- in batches as necessary, until golden brown and heated through.
- Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small.
- dollop of Lime Mayonnaise on top and garnish with a twist on lime.
- Key Lime Mayonnaise:.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Nutrition Facts : Calories 421.9, Fat 16.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 546, Carbohydrate 56.1, Fiber 10.9, Sugar 5.5, Protein 13.7
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
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BLACK BEAN CAKES WITH SALSA - BETTER HOMES …
From bhg.com
4.3/5 (27)Total Time 25 minsServings 4Calories 519 per serving
- In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
- In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
- In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.
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