Chicken Finger Tuesday, Quesadilla Thursday, and oh my gracious, those black bean cakes!
The black bean cakes had a cult following. And recently I asked my friends on Facebook how they might go about recreating the sauce that accompanied said black bean cakes.
Thirty-two comments later from college girlfriends, I was just about ready to give it a try. Combined with a basic recipe outline from Natalie at Designer Bags and Dirty Diapers, here's what I came up with.
Black Bean Cakes
1 can black beans, rinsed
1/4 cup diced white onion
1/4 cup bread crumbs
1 egg
1 Tbsp. taco seasoning
Add all ingredients in a bowl, smashing black beans with a fork and mixing until combined. When mixed together completely, shape into balls and then flatten. Put on a plate, cover with plastic wrap, and refrigerate at least 20 minutes.
Warm a grill pan on medium heat, and cook each side until it gets firm and warmed through.
Black Bean Cake Sauce
1 part sour cream
1 part red salsa
Taco seasoning to taste
Make at least 20 minutes in advance to let flavors combine together.
I thought that grilled avocados (which I just broiled this evening) would be the perfect accompaniment. I poked the avocado half with a fork, squeezed on lime juice, topped with a few shakes of Texas Pete, and then covered with Mexican cheese and a little Parmesan cheese too.
It was a beautiful plate!
Next time I will make these changes:
*Add garlic to the black bean patties
*If I've eaten healthy recently, try pan-frying them in a little olive oil rather than just using the grill pan and a little non-stick spray
*Lessen the amount of taco seasoning in the sauce -- it was a little too spicy for me
*Add lime juice to the sauce for an extra little zing
All in all, my recreation of the DH's black bean cakes was a success! I love eating a vegetarian meal when I can, and this one definitely tasted like a treat.
0 comments:
Post a Comment