| 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 |
ts |
Hot-pepper sauce |
|
|
== 3/4AN CAKES===== |
| 1 |
c |
Chopped onions |
| 2 |
|
Cloves; garlic, minced |
| 2 |
c |
Cooked black beans |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
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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