These black bean cakes turned out SO crispy and good, I couldn’t stop raving about it. I told Toby precisely HOW they got to be so crispy and good several times, not that he cared. The secret, I think, is in the “double dipping”. And maybe in the panko? These were good on their own, but we decided they needed a little sauce of some kind. I whipped up a quick dip of light sour cream and a sprinkling of adobo seasoning. Yum! I bet these would be good on some kind of bread, too.
Black Bean Cakes
(Wegmans Menu magazine, Summer 2011)
2 cans (15.5 oz each) Food You Feel Good About Black Beans, drained and rinsed
1 Tbsp Wegmans Pure Olive Oil
6 Tbsp finely minced sweet mini peppers (about 6) – I omitted
1 small white onion, peeled, finely minced (about 1/3 cup)
Salt and pepper to taste
3 Wegmans Large Eggs
1/3 cup milk
1 cup Food You Feel Good About All-Purpose Flour
2 cups Wegmans Panko Bread Crumbs (Grocery Dept)
2 cups Wegmans Vegetable Oil
Cilantro for garnish
You’ll Need: Potato masher, large baking sheet, parchment paper, candy thermometer
Mash drained beans with potato masher in mixing bowl. (Beans will not be entirely smooth.) Set aside.
Heat olive oil, peppers, and onions in large skillet on MEDIUM. Cook, stirring, about 5 min, until vegetables are soft and cooked through. Fold pepper and onion mixture into mashed beans. Wipe out skillet.
Divide mixture into 6 equal portions. Form into 3-inch patties; place on parchment paper-lined baking sheet and place in freezer (uncovered) 30 min.
Preheat oven to 350 degrees.
Whisk eggs and milk together in shallow bowl. Put flour and panko in 2 separate shallow bowls. Arrange in an “assembly line”: flour, egg mixture, panko.
Place each bean cake in flour bowl, coating well. Dip in egg mixture until well-coated, then dredge in panko until completely coated. Return cakes to egg mixture and dredge in panko a second time. Place cakes on work surface until all cakes are prepared for frying.
Heat vegetable oil in large skillet to 350 degrees on MEDIUM (check with candy thermometer).
Add cakes to pan; cook 3-4 min or until golden brown. Carefully turn over; cook other side 3-4 min, until golden brown. Drain on double thickness of paper towels.
Place cooked cakes on baking sheet; bake 10-12 min or until heated thoroughly. Garnish with cilantro.
Nutrition Info: Each serving (1 cake) contains 370 calories, 38 g carbohydrate, (8 g fiber), 15 g protein, 18 g fat, (3 g saturated fat), 90 mg cholesterol, and 760 mg sodium.