Recipe
Black Bean Cakes Recipe
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- About 2 tbsps salad oil
- 1 tsp rice vinegar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 c all-purpose flour
- 1 1/2 tsps ground cumin
- 3 cans (15 oz. each) black beans, rinsed & drained
- 1 c crumbled queso fresco (about 4 oz.; see notes) or shredded jack cheese
- 1/3 c minced green onions (including green tops)
- 2 fresh serrano chilies, rinsed, stemmed, seeded, & minced
- 2 large egg yolks
Directions
- Step #1 In a food processor/blender, whirl black beans just until slightly chunky.
- Step #2 Scrape into a bowl & stir in the egg yolks, cumin, green onions, chilies, vinegar, baking powder, flour, & salt.
- Step #3 In another bowl, with a mixer on high speed, beat egg whites until they form soft peaks.
- Step #4 Fold whites into black bean mixture just until incorporated.
- Step #5 Gently stir in the queso fresco.
- Step #6 Pour 1 tsp oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter in 1/4-c portions into pan & spread into 2-inch-wide cakes with the bottom of measuring c.
- Step #7 Cook, until cakes are browned on both sides & firm to touch in the center, turning once with a wide spatula, about 6 mins total.
- Step #8 As cakes are cooked, arrange in a single layer on 12- by 15-inch baking sheets in a 200° oven; cover loosely with foil wrap & keep warm up to 30 mins.
- Step #9 Repeat to cook remaining cakes, adding more oil to pan as necessary.
- Enjoy the Black Bean Cakes recipe
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