CRISPY BLACK BEAN CAKE WITH AVOCADO LIME CREMA
Tasty bean cake with creamy avocado and lime.
Provided by barbara lentz @blentz8
Categories Other Main Dishes
Number Of Ingredients 20
Steps:
- Place 1 tbsp olive oil in saucepan. Add the onions and garlic and saute until soft. Add the cumin and cayenne. Place the onion mixture in a food processor. Add 1 and 1/2 cup of beans and and process until smooth. Remove from food processor and stir in the plain dry breadcrumbs, the remaining beans, salt and pepper. Shape into 6 patties.
- Get 3 shallow dishes. In one place the flour, the other place the eggs and beat them. In the third place the Panko. Place the 2 tbsp olive oil in large skillet. Dredge each bean cake in flour, then egg, then panko. Fry each one until crispy.
- To make the crema. Peel the avocado and place it in a food processor with lime juice and cilantro. Process for a few seconds. Add the crema and process until mixed well.
- Serve the crema over the bean cake and garnish with cilantro
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
SPICY BLACK BEAN CAKES
These baked black bean cakes are easy to make and less fat than fried cakes.
Provided by CHRISTINA5362
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
- Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
- In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
- Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g
CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO
Steps:
- Heat 2 tbsps oil. Add onion and garlic, cook over moderate heat until just softened, about 3 min. Addcumin and cayenne and cook until fragrant, one min . Scrape onion mixture into food processor. Add 1 1/2 cup bbeans and pulse til finely chopped but not smooth. Scrape the mixture into medium bowl and mix in remaining whole beans and 1/2 cup bread crumbs. Season with salt and pepper. Form into 12 1/4 cup patties, 1/2 inch thick. Put the flour, eggs, ad remaining 3/4 cup bread crumbs into 3 shallow bowls. Dust each cake with the flour, tapping off excess. Dip cakes in egg and then bread crumbs, pressing so that the bread crumbs adhere. In large skillet, heat 1/4 inch oiluntil shimmering. Add the cakes and fry over moderate heat til golden brown, about 2 min. on each side. Drain on paper towels. Serve with sour cream, avocado, scallions and lime wedges.
BLACK BEAN CAKES WITH FRIED EGGS AND AVOCADO CREMA
Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch. Based on a recipe from chow.com.
Provided by KelBel
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mash avocado with lime juice. Add sour cream and cilantro. Chill.
- Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
- Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
- Form 6 (3-inch) patties and dust each patty on both sides with cornmeal.
- Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side.
- Transfer to a baking sheet and place in the oven to keep warm.
- NOTE: The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
- Fry or poach eggs.
- Place bean cakes on serving plate. Top each with a fried or poached egg, 1/4 cup cheese and 2 tablespoons of the crema.
Nutrition Facts : Calories 595.9, Fat 31.8, SaturatedFat 10.1, Cholesterol 276.1, Sodium 1557, Carbohydrate 50.2, Fiber 15.7, Sugar 2.1, Protein 29.7
CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS
This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 servings (10 bean cakes)
Number Of Ingredients 14
Steps:
- Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
- In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
- Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
- Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
- Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water
Provided by Mitch & Justine Chapman
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
- Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
- Tacos:
- Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
- Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
- Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
- For The Avocado Sauce
- First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
- Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
- Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram
More about "crispy black bean cake with avocado lime crema recipes"
BLACK BEAN CAKES WITH AVOCADO CREAM - THE DINNER-MOM
From dinner-mom.com
Ratings 3Calories 144 per servingCategory Main Course
CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO …
From foodandwine.com
5/5 Total Time 30 minsAuthor Melissa Rubel Jacobson
- In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
- Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
- In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
CRISPY BLACK BEAN CAKES MAKE FOR A HEARTY VEGETARIAN MEAL
From tampabay.com
Estimated Reading Time 4 mins
BLACK BEAN TACOS {WITH AVOCADO CILANTRO LIME CREMA}
From cookingclassy.com
BLACK BEAN CAKES WITH FRIED EGGS AND AVOCADO CREMA - GREATIST
From greatist.com
AVOCADO CILANTRO CREMA - CRAZY FOR CRUST
From crazyforcrust.com
30 BLACK BEAN RECIPES FROM DINNER TO DESSERT - INSANELY GOOD
From insanelygoodrecipes.com
BLACK BEAN CAKES WITH CHUNKY GUACAMOLE AND LIME CREMA
From emerils.com
CRISPY BLACK BEAN CAKE WITH AVOCADO LIME CREMA RECIPES
From tfrecipes.com
BLACK BEAN CAKES RECIPE | MYRECIPES
From myrecipes.com
EASY VEGAN AVOCADO CREMA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE - FED & FIT
From fedandfit.com
CRISPY BLACKENED TOFU TACOS WITH AVOCADO CREMA
From makingthymeforhealth.com
CRISPY BLACK BEAN CAKES WITH AVOCADO CREMA - PRESSREADER
From pressreader.com
SIMPLE BLACK BEAN TACOS WITH VEGAN LIME CREMA
From thissavoryvegan.com
SPICY, SMOKY BEAN CAKES WITH LIME SLAW AND CHARRED AVOCADO …
From seriouseats.com
You'll also love