Black Bean Cakes w/ Spicy Cilantro Sauce
Source of Recipe
Recipe courtesy Gourmet magazine
List of Ingredients
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
Recipe
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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