Wednesday, June 18, 2014

RECIPE: Black Bean Cakes with Corn Relish

Several months ago, Goya black beans were on sale at my local grocery store with a ridiculous price: 25 cents a can! I stocked up with eight cans, because I had ample space in our garage to store them. Before our move back to an apartment last month, I still had six cans left to cram into a much smaller space. To use some of them up, Brandon suggested that I find a good recipe for black bean cakes- one of his favorite foods! This recipe only uses two cans, but it was so good that I'm sure I'll be making it again soon and our extra supply of beans will soon be depleted.


BLACK BEAN CAKES WITH CORN RELISH (serves 4-5)
2 15 oz. cans black beans, drained + divided
2 roasted red bell peppers, divided
2 eggs
1 t oregano
1 t cumin
2 cloves minced garlic
1 medium yellow onion, finely diced
3/4 c breadcrumbs or panko breadcrumbs
salt + pepper
canola oil

Place one can of black beans, one roasted pepper, one egg, oregano, cumin, and garlic in a food processor and pulse until well combined. Finely dice the second roasted pepper. In a large bowl, lightly mash the second can of black beans. Add the diced roasted pepper, onion, and mixture from the food processor. Season to taste with salt and pepper.

Stir in the breadcrumbs a little at a time, adding more if necessary to create a thick mixture. Place the mixture in the fridge for at least 30 minutes to allow to firm. Form the mixture into patties. (I prefer smaller ones, but you could make larger ones to put on a hamburger bun if you wanted.)

Heat a skillet with a little oil over medium heat. Add the patties in batches and cook until done, flipping halfway through, for about 6-8 minutes. Serve warm with corn relish (recipe below) on top.

For the corn relish:
canola oil
2 c yellow corn
1 clove minced garlic
1 jalapeno, minced
1 medium tomato, seeded and diced
1 avocado, diced
juice of 1 lime
1 T chopped cilantro
salt + pepper

Heat canola oil in a pan over medium-high heat. Stir in corn and saute until lightly browned. Stir in garlic and jalapeno until fragrant, about a minute. Place the mixture in a bowl. Add tomato, avocado, lime juice, cilantro, and salt and pepper, to taste. Serve over black bean cakes with a drizzle of sour cream on top.

Credit: I tweaked this recipe from Elly Says Opa!

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