Black Bean Cakes
- Cook onion, sweet pepper, chili pepper, and garlic in butter or margarine in a saucepan over medium heat until tender. Transfer to a mixing bowl. Stir in beans, egg, egg yolk, cilantro, cumin, pepper, and hot pepper sauce. Stir in 1/2 cup of the crumbs to form a mixture that holds together.
- Shape into sixteen 1/2-inch-thick patties; coat with remaining crumbs.
- Heat cooking oil in a skillet over medium-high heat. Cook cakes in hot oil for 4 minutes per side or until golden and heated through. Add additional oil, if necessary, during cooking. Drain cakes on paper towels.
- To serve, arrange cakes on a platter. Top each cake with a dollop of sour cream and some chopped peppers, if desired. Makes 16 servings.
From the Test Kitchen
To keep the first cakes warm while the others cook, or to reheat the cakes just before serving, place the cakes on a baking sheet in a 300 degree F oven.
Nutrition Facts (Black Bean Cakes)
- Per serving:
- 91 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 31 mg chol. ,
- 149 mg sodium ,
- 10 g carb. ,
- 2 g fiber ,
- 3 g pro.