Mini Black Bean Cakes with Cilantro-Lime Crema

Mini Black Bean Cakes with Cilantro-Lime Crema

Serving Size: Makes 20 cakes

Ingredients

  • 2 15oz cans black beans
  • 2 garlic cloves
  • ½ lime, juiced
  • 1 tbsp sour cream
  • ¼ cup cilantro leaves, chopped
  • 1 cup fresh breadcrumbs
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne
  • 1 tsp salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a food processor, pulse the garlic, 1 can of beans, lime juice, and sour cream until moderately smooth. Transfer to a mixing bowl and fold in the remaining ingredients. Mix until properly combined.
  3. With clean hands, form the bean mixture into 1 inch balls and set aside on a plate. Chill the balls for twenty minutes or so.
  4. Line a baking sheet with parchment paper. Arrange the cakes on the sheet and bake for 20 minutes, until resembling falafel.
  5. Arrange cakes on a platter, and serve room temperature with a dollop of crema (recipe follows) on top and some torn cilantro leaves for garnish.
http://feedmephoebe.com/2012/04/mini-black-bean-cakes-with-cilantro-lime-crema/

Cilantro Lime Crema

Ingredients

  • 1 cup sour cream
  • 1 cup packed cilantro leaved, roughly chopped
  • 1 small shallot
  • 1 garlic clove
  • Juice of 1/2 a lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  1. Combine all ingredients in a food processor and puree. Store in an airtight container for up to 3 days.
http://feedmephoebe.com/2012/04/mini-black-bean-cakes-with-cilantro-lime-crema/

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