These black bean cakes are dredged in rice flour, which give them a thin, crisp crust. I use leftover Game Night Black Beans, but you could use any well-spiced beans. The recipe is a lot easier than it looks– make them once and you’ll do it by memory. I often serve black bean cakes over watercress or arugula dressed in olive oil. With a piece of cornbread or a side of rice, you have a full meal. Don’t skip the Cilantro Crème. It makes the dish. This recipe makes 4 servings. Enjoy!
Black Bean Cakes
2 medium sweet potatoes, about 10 oz. total
3 cups well-drained, well-seasoned, cooked black beans
1 T. butter
2 cloves garlic, finely chopped
1 hot red pepper, finely chopped
2 T. finely diced onion
Scant 1 tsp. sea salt
2 T. chili powder
1 T. ground cumin
¼ c. brown rice flour
3-5 T. olive or canola oil, for frying
1 c. chopped cilantro
2/3 c. nonfat Greek yogurt
2 Serrano chiles, de-stemmed
Zest and juice of 1 medium lime
Prick sweet potatoes several times with a fork and cook in the microwave until soft. Set aside until cool enough to handle.
Place black beans in a large, shallow bowl. Melt the butter in a small skillet set over medium heat. Add garlic, hot pepper and onion and cook one minute. Add salt, chili powder and ground cumin and cook another 30-60 seconds, until fragrant. Scrape spice mixture into the beans. Cut warm sweet potatoes in half and add the flesh to the bowl. Use a potato masher to smash and combine the ingredients together. Stop mashing when mixture is creamy and just holds together, but still has visible bits of beans. Do not mash to a uniform consistency.
Line a cookie sheet with foil and spray with cooking spray. Place rice flour on a small plate. Scoop up a scant quarter-cup of bean mixture and gently form it into a ½-inch-thick bean cake. Dredge it in the rice flour and set it on the cookie sheet. Repeat until all the mixture is used. You should have about 12 bean cakes. Cover with plastic wrap and refrigerate for at least one hour. (Bean cakes may be made up to 8 hours ahead.)
Move cakes from the refrigerator and let sit at room temperature for 20 minutes. Pour an eighth-of-an-inch of oil into the bottom of a large, flat-bottomed skillet (cast iron is ideal). Heat oil over medium high heat. Add 6 bean cakes in a single layer and fry until golden brown on the bottom, about 4 minutes. Carefully flip. Continue cooking until the second side is golden brown and cakes are heated through. Remove from the skillet and keep warm. Repeat with remaining oil and bean cakes. Place 3 warm bean cakes on each plate and drizzle with Cilantro Crème. Serve, passing additional crème on the side.
Place cilantro, yogurt, peppers, lime zest and juice into a blender and process until smooth. May be made 4 hours ahead.