This recipe is a variation of something I made Christmas Eve. This recipe came out of wanting to make dinner without having to run to the store for ingredients. Next time I will add chopped red pepper and cilantro to the black bean cakes – but this is a good variation.
- 1 can black beans, drained and rinsed
- ½ c cooked quinoa
- 3 T chopped red onion
- 1 clove minced garlic
- 1/3 c frozen corn, thawed
- 1 minced jalapeno (leave out the seeds if you don’t like spicy)
- ½ lime, juiced
- 1 t chili powder
- 1 t garlic powder
- ½ t cayenne pepper
- salt & pepper
- 2 T flour
- 4 T cornmeal
- safflower oil
- Pulse beans in a food processor until they are mostly mashed but there are still some whole and broken beans, or you can mash with a fork.
- Put beans in a bowl and add additional ingredients, mix, taste, add additional seasoning, if necessary.
- Form bean mixture into cakes, refrigerate for at least 30 minutes.
- When you are ready to cook your cakes, mix a few tablespoons of flour, cornmeal, and chili powder and lightly flour cakes.
- Place cakes on an oiled cookie sheet, brush with safflower oil.
- Bake cakes at 450 degrees for about 10 minutes, then turn oven to broil and broil for a few minutes.
- Keep a close eye on cakes so they don’t burn.
- Serve topped with roasted red pepper Cream
Roasted Red Pepper Cream
- 1 jar roasted red peppers, drained (If I had then I would have roasted my own, so your decision, roast or purchase)
- 2 cloves garlic, chopped
- 2 T red onion, chopped
- 2 T Tofutti cream cheese
- 2 T Veganaise
- few drops of Cholulu
- Combine all ingredients in food processor or blender and combine until desired consistency.
- Red Pepper and Eggplant Relish (blogcritics.org)
- Roasted Red Pepper Dressing (fatfreevegan.com)
- #vegan Southwest Quinoa Bean Salad (zestyvegan.com)