I am participating in this week’s Recipe Swap on The Grocery Cart Challenge blog (about a gal feeding a family of 6 on $60!). Check it out for some frugal fun! 🙂
I made these a couple nights back. Fantastic. My son even stated he was going to become vegetarian because my meals are so yummy. : )
Black Bean CakesSource: Burt Wolf’s Origins, Virginia Beach
Makes 4 servings
2 cups cooked or 1 can (19 ounces) black beans, drained
1/4 cup (packed) cilantro leaves
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons sour cream
4 scallions, green and white parts, thinly sliced
1/2 red bell pepper, seeded and finely chopped
1/4 cup (or more if needed) dry bread crumbs, or dehydrated mashed potato flakes
In a food processor, puree the black beans with the cilantro leaves, cumin, chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing bowl and add the scallions, red bell pepper and enough bread crumbs to bind the mixture tightly.
Form the mixture into twelve 2-inch disks and dredge them in the cornmeal.
In a large non-stick skillet, heat the vegetable oil. SautÃ© the cakes for 2 to 3 minutes on each side or until the cornmeal is browned. Serve immediately garnished with sour cream, cilantro and diced red bell pepper.