Vegetarian Black Bean Cakes W Chunky Salsa Sour Cream Topping Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

Steps:

• In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

Steps:

• Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
• Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
• To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Steps:

• In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

Steps:

• Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
• Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
• In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.