Black Bean Cakes with Chipotle Cream
Makes 8 servings. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.
1 red bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen corn kernels, thawed
4 garlic cloves, minced
6 teaspoons olive oil, divided
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 tsp ground cumin
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup fine, dry breadcrumbs, divided
3 Tbsp chopped fresh cilantro
2 Tbsp light mayonnaise
1 large egg, beaten
Chipotle Cream (see recipe below)
Saute first 4 ingredients in 2 tsp hot oil in a large nonstick skillet over med-high heat 5 minutes or until tender. Remove from heat; cool slightly.
Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.
Shape black bean mixture into 8 (1/2" thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.
Cook 4 patties in 2 tsp hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 tsp oil. Serve with Chipotle Cream.
1/2 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced canned chipotle peppers in adobo sauce
Stir all ingredients together in a small bowl.
Per Serving (1 cake and 1 Tbsp cream)