Spicy Black Bean Cakes
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
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Spicy Black Bean Cakes
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
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| Servings |
| 6 |
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Ingredients
- 1 1/2tsp extra virgin olive oil
- 1Tbsp minced garlic
- 2 1/2Tbsp yellow oniontrimmed, diced
- 3Tbsp green onions (scallions)trimmed, sliced
- 2 1/4tsp ground cumin
- 2 1/4tsp dark chili powder
- 2 1/4tsp ground ancho chili pepper
- 12oz low sodium canned black beans
- 1ea egglightly beaten
- 2 1/2Tbsp whole-wheat flour
- 2 1/4tsp fresh cilantro leaveschopped
- 1/4tsp kosher salt
- 1/8tsp black pepper
- 1/4cup extra virgin olive oil
Instructions
- In sauté pan over medium-high heat, heat 1 1/2 tsp of oil. Add minced garlic and diced onion. Sauté until onion is translucent, 3 to 5 minutes.
- Add scallions, cumin, chili powder and ancho pepper. Sauté 3 minutes.
- Add beans. Sauté 3 minutes.
- Remove from heat. Lightly mash half of the bean mixture. Cool.
- Add egg, flour, cilantro, salt and pepper. Mix well.
- Portion bean mixture by shaping each portion into 6 cakes, each 1/2″ thick.
- In sauté pan over medium-high heat, heat 1/4 cup of oil. Add bean cakes. Sauté until well browned, 1 to 2 minutes on each side. Set on paper towels to absorb any leftover oil.