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- The best black bean cakes in the fucking world.
- • 2 tablespoons unsalted butter
- • 1/2 cup finely chopped onion
- • 1/2 cup finely chopped green bell pepper
- • 2 large garlic cloves, minced
- • 1 2/3 cups cooked black beans
- • 2/3 cup fine dry bread crumbs
- • 1/3 cup fresh cilantro leaves, chopped fine
- • Kosher salt and freshly ground black pepper
- • 2 large eggs, beaten lightly
- • 1 cup yellow cornmeal
- • Vegetable oil, for frying
- • Spicy Cilantro Sauce, recipe follows
- Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs.
- Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft.). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours.
- Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain.
- Divide the cakes among plates and serve with the sauce.
- Spicy Cilantro Sauce:
- • 3/4 cup chopped fresh cilantro leaves
- • 1/3 cup vegetable oil
- • 3 tablespoons soy sauce
- • 1 clove garlic, minced
- • 1 tablespoon fresh lime juice
- • 1/2 jalapeno chile, minced
- • Kosher salt and freshly ground black pepper
- Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper.
- Yield: about 1 cup
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