Black Bean Cakes
Posted by Malt-O-Meal on December 3rd 2008 in Main Courses
Makes 6 servings
Serve these crisp-crusted, savory cakes with salsa – or hamburger-style, on a bun with ketchup, pickles, and onions. Shape them into small cakes for an appetizer, or larger patties for a heartier portion. You can make the mixture up to 6 hours ahead, if you like; just cover and store it in the refrigerator, and shape the patties just before cooking.
Ingredients
- 1 (14-ounce) can black beans, drained
- 2/3 cup Original Malt-O-Meal® hot cereal, uncooked
- 1 large egg
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon salt
- 1/5 teaspoon ground cumin
- ¼ cup vegetable oil
Directions
- In a large bowl, mash beans with a potato masher or fork until they are mostly smooth, with some chunks remaining.
- Add cereal, egg, onion, cilantro, jalapeño, lime juice, garlic, salt, and cumin; blend well. Let stand 15 minutes to firm, then shape mixture into 6 (4-inch) patties, or 12 (2-inch) football-shaped cakes.
- In a large nonstick or cast-iron skillet, heat oil over medium-high heat. Add patties or cakes and cook, turning once, until well browned, about 3 minutes per side.
