Black Bean Cakes
Black Bean Cakes
Theresa Henriques
Ingredients:
3-5 tablespoons |
olive oil |
1 small |
onion, finely chopped |
2 teaspoons |
minced garlic |
1/2 cup |
flour |
2 tablespoons |
Emeril’s Original Essence* |
2 can (15oz.) |
black beans, drained and rinsed |
2 tablespoons |
chopped cilantro, plus more for garnish |
2 |
eggs, lightly beaten |
1/2 teaspoon |
salt or to taste |
1/2 teaspoon |
freshly ground black pepper |
1/2 teaspoon |
ground cumin |
1/2 teaspoon |
ground coriander |
2 teaspoons |
hot sauce |
Directions:
1. Heat one tablespoon oil ins a small skillet. Add onion and sauté until tender about 3 minutes, add garlic and cook 30 seconds. Remove from heat and set aside to cool.
2. Place the flour in a shallow bowl or plate, stir in the Essence. Set aside.
3. In a medium bowl, mash the black beans well, should be relatively smooth. Stir in onion mix, cilantro, eggs, salt, pepper, cumin, coriander and hot sauce and mis well. Divide the mis into 8 patties.
4. Heat remaining olive oil in a medium non-stick skillet over medium heat. Dip patties in the seasoned flour mix and carefully transfer them to a hot skillet. Cook until golden brown on both sides.
5. When serving, top with a white sauce or your favorite gravy. Also, good topped with cottage cheese.
*Emeril Original Essence can be purchased in most grocery stores or you can make your own. See recipe that is provided.
Emeril Original Essence
Theresa Henriques
Ingredients:
2 ½ tablespoons |
paprika |
2 tablespoons |
salt |
2 tablespoons |
garlic powder |
1 tablespoon |
black pepper |
1 tablespoon |
onion pepper |
1 tablespoon |
cayenne pepper |
1 tablespoon |
dried oregano |
1 tablespoon |
dried thyme |
Directions:
Combine all ingredients thoroughly