BLACK BEAN CAKES COOKING LIGHT RECIPES

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BLACK BEAN CAKES RECIPE | MYRECIPES



Black Bean Cakes Recipe | MyRecipes image

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs 5 minutes.

Provided by Phoebe Wu

Yield Serves 4

Number Of Ingredients 18

Cakes:
3 tablespoons canola oil, divided
5 large eggs, divided
1 (15-ounce) can black beans, rinsed and drained
½ cup panko, divided
¼ cup finely chopped green onions
2 tablespoons chopped fresh cilantro
¾ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground red pepper
1 garlic clove, minced
Salad:
1?½ tablespoons olive oil
1?½ teaspoons fresh lime juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups mixed baby lettuce

Steps:

  • Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.
  • Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
  • To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

Nutrition Facts : Calories 322 calories, CarbohydrateContent 18.7 g, CholesterolContent 264 mg, FatContent 22.6 g, FiberContent 5.1 g, ProteinContent 13.8 g, SaturatedFatContent 3.4 g, SodiumContent 602 mg

BLACK BEAN CAKES | MARTHA STEWART



Black Bean Cakes | Martha Stewart image

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 24 minutes

Prep Time 16 minutes

Number Of Ingredients 13

7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 tablespoons Emeril's Original Essence or Creole Seasoning
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons hot sauce

Steps:

  • Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
  • Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
  • In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
  • Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
  • If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

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