Crispy Black Bean Cakes With Caribbean Flavors Recipes

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.

Provided by Yewande Komolafe

Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish

Time 45m

Yield 4 servings (10 bean cakes)

Number Of Ingredients 14

Crispy Bean Cakes With Harissa, Lemon and Herbs image

Steps:

Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

Ingredients

2 (15-ounce) cans beans, such as black-eyed peas, chickpeas, pinto, kidney or black beans, drained (about 3 cups)
1/2 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
1/4 cup fresh dill, chopped, plus more for garnish
1/4 cup sliced scallions
3 tablespoons cornstarch
1 tablespoon harissa, plus more for serving
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon black pepper
1 lemon, zested and cut into wedges
1 egg white
6 tablespoons olive oil, plus more as needed
Labneh or full-fat Greek yogurt, for serving (optional)

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CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO RECIPE

Web Oct 13, 2015 2 tablespoons vegetable oil, plus more for frying. 1 small onion, cut into 1/4-inch dice. 1 large garlic clove, minced. 3/4 teaspoon ground cumin. 1/4 teaspoon cayenne
From foodandwine.com
5/5
Total Time 30 mins
Author Melissa Rubel Jacobson

In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.

Crispy Black Bean Cakes With Caribbean Flavors Recipes

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

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