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Black Bean Cakes with Fresh Salsa

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  Dried black beans 1 1⁄2 Cup (24 tbs)
  Vegetable broth 4 Cup (64 tbs)
  Plain non fat yogurt 4 Tablespoon, drained
  Sour cream 3 Tablespoon
  Olive oil 10 Tablespoon (2 Tablespoons, Plus 1/2 Cup For Frying)
  Finely chopped onion 2⁄3 Cup (10.67 tbs)
  Minced garlic 2 Tablespoon
  Cumin seeds 1⁄4 Teaspoon, ground
  Chili powder 1⁄4 Teaspoon
  Egg whites 2 , beaten until frothy
  Fresh lime juice 3 Tablespoon
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Cornmeal 1 Ounce (For Dusting)
  Fresh salsa 3⁄4 Cup (12 tbs)

Rinse and pick over the beans.
Soak the beans overnight in water to cover by several inches.
In a large saucepan, combine the beans and broth.
Bring to a boil, reduce heat to a simmer, cover, and cook for 50 to 60 minutes, or until tender.
The broth should reduce until it is almost completely absorbed at the end of the cooking time.
In a small bowl, mix the yogurt and sour cream until blended.
Refrigerate until ready to serve.
In a medium saute pan or skillet over medium heat, heat 2 tablespoons of the olive oil and saute the onions and garlic until golden brown, about 8 minutes.
Add the cumin seeds and chili powder and saute for 1 minute.
Add the onion mixture, black beans, egg white, lime juice, cilantro, and salt and mix well.
Remove the beans from the heat and let cool to the touch.
Form into 2-inch cakes and dust lightly with cornmeal.
In a large saute pan or skillet over medium heat, heat the remaining olive oil and saute the cakes until a crust forms on both sides, about 5 minutes total cooking time.

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Black Bean Cakes With Fresh Salsa Recipe