Black Bean Cakes with Salsa

Yield: 20 cakes, 2 oz (60 g) each Portions: 10 Portion size: 2 cakes, P/i floz (45 mL) salsa




1 floz

30 mL

Olive oil


1 lb

500 g

Onion, cut brunoise




Garlic cloves, chopped




Jalapeno peppers,


seeded and cut brunoise

2 tsp

10 mL

Ground cumin


2 lb

1 kg

Cooked black beans (see note)

1 tsp

5 mL

Dried oregano

Heat the olive oil in a sauté pan over moderately low heat. Add the onions and garlic and sweat until very soft. Do not brown. Add the jalapeno and ground cumin. Cook slowly another few minutes.

Add the beans and oregano. Cook until heated through.

to taste to taste 3 floz 1 pt to taste to taste 100 mL 450 mL

Salt Pepper Olive oil

Salsa Cruda (p. 191)

Per serving:

Calories, 260; Protein, 9 g; Fat, 12 g (41% cal.); Cholesterol, 0 mg; Carbohydrates, 30 g; Fiber, 9 g; Sodium, 180 mg.

Note: Canned black beans may be used, but they should be drained and rinsed.

5. Transfer the mixture to a food processor and process to form a coarse purée. The mixture should be thick enough to hold its shape but not too dry. If necessary, moisten with a little water.

6. Taste and adjust the seasoning with salt and pepper.

7. Divide the mixture into 2-oz (60-g) portions. Form into small, flat cakes.

8. Brown the cakes lightly on both sides in hot olive oil in a sauté pan. They will be very soft; handle carefully.

9. Serve 2 cakes per portion with 1 i/2 fl oz (45 mL) salsa.

Continue reading here: Lentils in Cream

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