Black Bean Pancakes With Salsa
|Ground cumin||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Red cayenne pepper/Red pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cooked black beans||3 Cup (48 tbs)|
|Egg||1 Large, beaten|
|Tomato/Prepared salsa||1 Cup (16 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Green onion||1 , thinly sliced (Including Top)|
1 Preheat the oven to 300° F.
Inasmall bowl, mix the 1 cumin, coriander, ginger, cinnamon, red pepper, and salt.
In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the garlic and spice mixture and stir-fry for 15 seconds or just until the garlic is soft and fragrant; remove the skillet from the heat before the garlic browns.
2 In a food processor or blender, puree the beans with the egg, flour, and garlic-spice mixture for 1 minute or until smooth.
Transfer the mixture to a medium-size bowl and refrigerate for 1 5 minutes.
3 Heat a 12 inch nonstickskillet over moderately high heat until very hot.
Drop 2 tablespoons of the bean puree into the skillet and flatten slightly to form a 2-inch pancake.
Continue until the skillet is filled, leaving about 1 inch between each pancake, then cookthe pancakes, without moving them, for 5 minutes.
Using a spatula, turn them overandcookanother3 minutes.Transferthe pancakes to a baking pan and keep them warm in the oven.
Repeat with the remaining puree.
For each main-course serving, spoon 1/4 cup salsa onto the middle of a plate.
Surround the salsa with pancakes, top each pancake with a teaspoon of yogurt, and sprinkle some of the green onion over the yogurt.