≡   Categories
Spicy Black Bean Cakes with Cilantro Crema

4 cups cooked black beans, drained or 4 cups rinsed and drained canned beans
1 jalapeno, with seeds,finely diced
1 large yellow onion, finely diced
12 bunch cilantro, minced
12 teaspoon cumin
12 teaspoon chili powder
salt & pepper, to taste
oil, for frying
2 cups sour cream
12 cup buttermilk
12 bunch cilantro, minced
1 teaspoon lemon juice


Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this). Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty). Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through. Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired. For Cilantro Crema: Combine all ingredients until well-blended. Keep refrigerated until serving. (Makes 2 1/2 cups. ).

Source: www.food.com