Recipe from the Caribbean - Black Bean Cake

Today we have a recipe straight from the Caribbean : Black Bean Cakes with Salsa Roja and Cilantro Yogurt Recipe

These spicy cakes are perfect as an appetizer -- or even as a bite-size hors' d'oeuvres. Top with spicy Salsa Roja and a dollop of Cilantro Yogurt.

RECIPE INGREDIENTS


For Black Bean Cake:

2 cups cooked black beans

1/2 cup finely chopped onion

1 1/2 teaspoons ground cumin

1 tablespoon finely chopped jalapeno chile

Cornstarch, as needed

2 tablespoons olive oil, for frying


For Cilantro Yogurt:

1 cup yogurt

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin


1 cup Salsa Roja (see recipe)

RECIPE METHOD

FOR BLACK BEAN CAKE: Pulse black beans, onion, cumin, and jalapeno in food processor until smooth. Add 1 tablespoon water to help blend. Season to taste with salt and pepper.

Form bean paste into small cakes using 2 tablespoons of bean mixture for each, a one ounce ice cream scoop ensures uniformity. Line baking sheet with plastic wrap; dust with cornstarch. Heat small amount of oil in large nonstick skillet. Add black bean cakes and cook until crisp and brown, about 3 minutes per side. Transfer to platter and keep warm.

FOR CILANTRO YOGURT: Mix yogurt, cilantro and cumin in small bowl. Cover and refrigerate.

TO SERVE: Top black bean cakes with yogurt and Salsa Roja.


Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.


Serving size = 2 bean cakes