I read reviews of this recipe before making it, and most people said to use only 1 egg instead of 2, so that’s what I did. These cakes are delicate, but mine didn’t fall apart. These were okay. I have made better bean cakes before. The ginger-cilantro cream sauce was a nice touch. I made my cakes a little smaller, and I got 7 cakes out of this.
Black Bean Cakes with Ginger-Cilantro Cream
(Cooking Light, May 2014)
time needed: 23 min.
2 tablespoons butter, divided
1/2 cup finely chopped onion
1 tablespoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper, divided
1/4 cup panko
1 tablespoon lime juice
1 (14.5-ounce) can unsalted black beans, rinsed and drained
2 large eggs, lightly beaten
1/4 cup reduced-fat sour cream (I used vegan sour cream)
2 tablespoons finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
1. Heat a medium skillet over medium heat. Add 1 tablespoon butter; swirl until butter melts. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in cumin, 1/2 teaspoon salt, coriander, red pepper, and 1/4 teaspoon black pepper; cook 30 seconds, stirring. Remove from heat. Stir in panko and lime juice.
2. Place beans in a bowl; coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide bean mixture into 4 portions, gently shaping each into a 1/2-inch-thick patty. Heat pan over medium-high heat. Add remaining 1 tablespoon butter to pan; swirl until butter melts. Add patties to pan; cook 3 minutes on each side or until browned.
3. Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, sour cream, cilantro, and ginger. Serve with patties.