Black Bean Cakes

Great Black Bean Cakes 

(Finally, and thank you Cook's magazine chefs)

Ingredients

2 cans black beans, rinsed and drained

2 large eggs

2 Tablespoons all purpose flour

4 scallions, minced

3 Tablespoons minced fresh cilantro

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon hot sauce (optional, but I use Siracha sauce)

1/2 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup tortilla chips, crushed

8 Tablespoons vegetable oil

Hamburger buns ( or just eat plain with the chipotle corn sauce)

Directions

Triple line a baking sheet with paper towels and spread the beans over them.  Allow to stand for 15 minutes. Meanwhile, whisk the eggs and flour in a large bowl.  Stir in the scallions, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper until well combined. 

Process the tortilla chips in a food processor until well combined.  Add the beans and pulse 5 times.  Transfer the beans and tortilla chips to the egg mixture and combine well. Cover and refrigerate for 1-24 hours.

Heat 2 tsp of the oil in a non-stick skillet.  Arrange the bean mixture into firmly packed balls, about 8 all together.  Flatten out to 3 inch patties and fry in the oil, adding oil each time you flip.  Each side should take close to five minutes. 

Chipotle corn sauce:

Dry fry 2 cups of corn, cool and add 

3 Tablespoons plain yogurt

3 Tablespoons mayonaise

2 tsp minced canned chipotle chile in adobo sauce

1/8 tsp salt

1 tsp brown sugar

1 tsp Siracha sauce

I love to stack 2 cakes and then heap on corn sauce and cilantro.



"We are what we repeatedly do.  Excellence, then, is not an act, but a habit."
                                                             - Aristotle