Spicy Black-Bean Cakes

Name: Spicy Black-Bean Cakes
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 4 scallions, thinly sliced; 6 garlic cloves, pressed; 1 to 2 jalapeño chiles, finely chopped (ribs and seeds removed for less heat, if desired); 1 tablespoon ground cumin; 2 cans (15.5 ounces each) black beans, drained and rinsed; Coarse salt and fresh ground pepper; 1 large sweet potato, peeled and coarsely grated (2 cups); 1 large egg, lightly beaten; 1/2 cup plain dried breadcrumbs; Lime Sour Cream (recipe below); 1/2 cup reduced-fat sour cream; 2 teaspoons fresh lime juice; 1 small jalapeño chile, minced (ribs and seeds removed for less heat, if desired); Coarse salt

December 14, 2011

Because these crispy bean cakes are broiled rather than fried, the recipe doesn’t call for much oil, so the cakes contain less fat; they are also easier to prepare than fried versions.

Recipe information

Yield
serves 4

Ingredients

2 tablespoons olive oil

4 scallions, thinly sliced

6 garlic cloves, pressed

1 to 2 jalapeño chiles, finely chopped (ribs and seeds removed for less heat, if desired)

1 tablespoon ground cumin

2 cans (15.5 ounces each) black beans, drained and rinsed

Coarse salt and fresh ground pepper

1 large sweet potato, peeled and coarsely grated (2 cups)

1 large egg, lightly beaten

1/2 cup plain dried breadcrumbs

Lime Sour Cream (recipe below)

Lime Sour Cream

1/2 cup reduced-fat sour cream

2 teaspoons fresh lime juice

1 small jalapeño chile, minced (ribs and seeds removed for less heat, if desired)

Coarse salt

Preparation

Step 1
Heat the broiler. In a small skillet over medium heat, warm 1 tablespoon of the oil. Cook the scallions until softened, 1 minute. Add the garlic, jalapeño, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
Step 2
Add the beans to the bowl; mash with a fork or a potato masher, leaving about one quarter of the beans whole. Season generously with salt and pepper. Fold in the sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
Step 3
Brush a baking sheet with the remaining tablespoon oil; place the patties on the sheet, 1/2 inch apart. Broil 4 inches from the heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn the cakes. Broil until crisp, 2 to 3 minutes more. Serve with the lime sour cream.
Lime Sour Cream
Step 4
In a small bowl, combine the sour cream with the lime juice and jalapeño; season with salt.
easy grating
Step 5
If you want to grate the potatoes with a box grater (instead of a food processor), use the large holes, and work over a bowl.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsFritter Jalapeño Chile Vegetable Black Bean Bean and Legume Sweet Potato Potato Root Vegetable Side Dinner Nut Free Vegetarian Easy Broil Cookbooks

Recipe information

Ingredients

Lime Sour Cream

Preparation

Step 1

Step 2

Step 3

Lime Sour Cream

Step 4

easy grating

Step 5

Recipe notes