Good Bread Good Meat Good God Let's Eat : Black Bean Cakes

Friday, January 24, 2014

Black Bean Cakes

Recipe by: Safeway

Queso fresco is a mild white Mexican cheese. Serve the black bean cakes with additional queso fresco crumbled over the top, and roasted plantains and mango salsa on the side, if desired.

Servings: 10

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Ingredients

3 (15 ounce) cans black beans, rinsed and drained

4 Lucerne Large Eggs, separated

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup minced green onions (including green tops)

2 fresh serrano chilies, rinsed, stemmed, seeded, and minced

1 1/2 teaspoons ground cumin

1 teaspoon rice vinegar

1 cup crumbled queso fresco or shredded Lucerne Monterey Jack Cheese

2 tablespoons salad oil

Directions

In a food processor, whirl beans until slightly chunky. Scrape into a bowl; stir in 2 egg yolks (discard remaining yolks or save for another use), flour, baking powder, salt, green onions, chilies, cumin, and vinegar.
In another bowl, with a mixer on high speed, beat all 4 egg whites until they form soft peaks. Fold whites into black bean mixture just until incorporated. Gently stir in queso fresco.
Pour 1 teaspoon oil into a 10 to 12 inch nonstick frying pan over medium high heat; when hot, drop batter in 1/4 cup portions into pan and spread into 2 inch wide cakes with a wide spatula. Cook, turning once with spatula, until cakes are browned on both sides and firm to touch in the center, about 6 minutes total. As cakes are cooked, arrange in a single layer on 12 by 15 inch baking sheets in a 200 degree oven; cover loosely with foil and keep warm up to 30 minutes. Repeat to cook remaining cakes, adding more oil to pan as necessary.

Notes:

To protect your hands, wear gloves when seeding and mincing the chilies. The black bean batter can be made through step 2 up to 2 hours ahead; cover and chill until you're ready to cook the cakes.