Saturday, May 23, 2015

Black bean cakes with avocado and slaw


These little meatless wonders are a perfect vegetarian (vegan, even!) meal.  The black bean cakes are packed with flavor and protein and topped with a simple tangy, crunchy slaw.  Add a couple heaping spoonfuls of rich, buttery avocado and some bright, zesty lime juice + hot sauce and you've got yourself something pretty darn near perfect for dinner.

Serves 4-6 (makes 12 cakes)

1 t. olive oil
1 onion - finely chopped
2 medium cloves garlic - finely chopped
2, 15-oz cans black beans, drained
4 oz. can diced, roasted green chilis, drained
1 1/2 t. salt
1 t. ground cumin
1 t. oregano
1 t. chili powder
1 T. Cholula hot sauce
2 t. apple cider vinegar
2 t. maple syrup
1 egg - beaten
1/4 c. medium ground cornmeal
1/2 c. fine corn flour (or all-purpose flour)

olive oil for cooking bean cakes

slaw:
1 small cabbage, very finely sliced
4 watermelon radishes (or regular radishes) - quartered and thinly sliced
2 t. sugar
1 t. salt
2 T. vinegar
3 green onions - whites & greens thinly sliced
1 small jalapeno - minced (optional)

2 avocados - coarsely mashed
1-2 fresh limes
Cholula hot sauce (optional)

Heat olive oil in a skillet over over medium-low heat.  Add onion and cook until translucent, about 7 minutes.  Add garlic and cook 1 more minute. Turn off heat and let cool slightly.

Place black beans in a large bowl.  Coarsely smash the beans with a potato masher or fork until about half the bean are mashed.  Add the sautéed onion and garlic, green chilis, salt, cumin, oregano, chili powder, Cholula, vinegar, sugar, egg, cornmeal and corn flour to the beans.  Stir to combine all ingredients, making sure flour is incorporated.  Let mixture rest 10 minutes.

To make the slaw, put the cabbage and radishes in a large bowl.  Sprinkle with sugar, salt and vinegar and toss to combine.  Let slaw sit 10 minutes.  Drain off any accumulated liquid, add the green onions and jalapeño (if using) and toss again.

Heat enough olive oil to coat a heavy bottom skillet over medium heat. Scoop a 1/4 c. of the black bean mixture into your hand and gently form into a small patty (your mixture will be very soft), about 2 1/2 to 3 inches in diameter.  Make sure your cakes are not too thin so they stay together when cooking & flipping.  Place in the hot skillet and repeat.  You will need to work in batches.

Cook each black bean cake about 4 minutes on each side until browned and crispy.  You may want drizzle a little more oil into the pan after you flip them so they brown nicely on both sides. Remove and place on a baking rack to retain crispiness while cooking the rest.  These are extra tasty when served right out of the skillet while hot & crispy!

To serve, top black bean cakes with a heaping spoonful of avocado and a mound of slaw.  Generously squeeze fresh lime juice over everything and drizzle with a little Cholula, if desired.

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