Black Bean Cakes |
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Ingredients3 cups dry black beans
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup plain yogurt
1 tablespoon milk
1 pinch cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup plain yogurt
1 tablespoon milk
1 pinch cayenne pepper
ProceduresPlace black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
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