| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Lunches, Snacks | 6 | Servings | |
INGREDIENTS
| =====Sauce=== | ||
| 2 | c | Chopped tomatoes |
| 1/3 | c | Tomato paste |
| 1/4 | c | Chopped fresh cilantro |
| 2 | Clove, garlic minced | |
| 1/2 | t | Hot-pepper sauce |
| == 3/4AN CAKES===== | ||
| 1 | c | Chopped onions |
| 2 | Cloves, garlic minced | |
| 2 | c | Cooked black beans |
| 2 | T | Grated Parmesan cheese |
| 1 | t | Chili powder |
| 1/4 | t | Hot-pepper sauce |
| 1/4 | c | Yellow cornmeal |
INSTRUCTIONS
To make the sauce: In a blender or food processor, combine the tomatoes, tomato paste, cilantro, garlic, and hot-pepper sauce. Process until smooth. Refrigerate. To make the bean cakes: Coat a 10" no-stick -skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the onions and garlic. Cook and stir for 3 minutes, or until the onions are soft but not browned. Spoon into a medium bowl. Add the beans, Parmesan, chili powder, and hot-pepper sauce. Stir well to combine, then mash with a fork. With your hands, press the bean mixture into 12 cakes about '/2" thick. Coat the top and bottom of each cake with the cornmeal. Place the cakes on a plate and cover. Refrigerate for 1 hour. Coat a 10" no-stick skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the cakes. Cook in batches, if necessary, to avoid crowding. Cook for 3 minutes. Turn and cook for 2 minutes, or until golden brown. Top with the sauce. To freeze, place the bean cakes on tray and put in the freezer for several hours, or until solid. Transfer to a freezer-quality plastic bag. Pack the sauce in a freezer-quality plastic container. To use, thaw both overnight in the refrigerator. Bring the sauce to room temperature. Reheat the cakes, in a covered 10" no-stick skillet over medium heat for 15 minutes, or until hot. NOTES : Dressed with a colorful tomato sauce, these easy pan fried cakes make a very pretty party dish. The black-bean cakes and the sauce can be frozen separately for up to 3 months. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 1.5mg
Sodium: 406.1mg
Potassium: 584.5mg
Carbohydrates: 27g
Fiber: 7.5g
Sugar: 4.9g
Protein: 7.9g