Black Bean Cakes With Chipotle Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving. Ingredients:
1 red bell pepper, diced |
1/2 cup sliced green onions |
1/2 cup frozen corn kernels, thawed |
4 garlic cloves, minced |
6 teaspoons olive oil, divided |
2 (15-ounce) cans black beans, rinsed and drained |
1 1/2 teaspoons ground cumin |
1/2 teaspoon dried crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup fine, dry breadcrumbs, divided |
3 tablespoons chopped fresh cilantro |
2 tablespoons light mayonnaise |
1 large egg, beaten |
chipotle cream |
Directions:
1. Sauté first 4 ingredients in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Remove from heat; cool slightly.
2. Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.
3. Shape black bean mixture into 8 (1/2-inch-thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.
4. Cook 4 patties in 2 teaspoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 teaspoons oil. Serve with Chipotle Cream.
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