Healthy Black Bean Cakes with cilantro and lime sauce
Healthy Black Bean cakes with cilantro and lime sauce
Healthy black bean cakes with lime and cilantro sauce
Healthy black bean cakes with cilantro and lime sauce
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cans green chilies, or 1 cup finely chopped green pepper
- 4 or 5 large cloves garlic, minced-save one to add to sauce
- 2 tablespoons cumin, freshly ground
- 1/2 cup bread crumbs, whole wheat
- 3/4 to 1 cup oatmeal
- 2 eggs--lightly beaten, leave out and add more oats if you want this dish to be vegan
- 1 cup cornmeal, medium ground
- 2 tablespoons toasted sesame oil, For sauce:
- 1/2 cup cilantro, rough chop
- 1/4 cup low sodium soy sauce or Braggs amino acids
- 1 tablespoon toasted sesame oil or, hot chili oil
- 1 clove garlic, set aside from previous chopping
- 1/4 teaspoon fresh ground pepper
- 1 each lime, zested and juiced
- 2 can black beans, organic, rinsed and drained
- 1 tablespoon garlic powder
Healthy black bean cakes with cilantro-lime sauce
- Heat the olive oil in a large saute pan and add chopped onion. Saute for about 4 minutes and add chopped garlic, ground cumin, and freshly ground black pepper, sauting another minute. Set aside to cool.
- In a large bowl add the rinsed and drained black beans. Take a pastry knife or a fork and mash about half the beans. Add the chilis, 3/4 cup oatmeal, garlic powder, bread crumbs, onions, the garlic and cumin mixture, and eggs, if you are using them. Mix the whole bowl together until it starts to come together in a nice sticky mixture. If it is not holding together, add another 1/4 cup oatmeal.
- Line a large tray with parchment paper to place the cakes onto for freezing or storing in the refrigerator until you are ready to saute them. Take a flat dessert plate and pour some of the cornmeal in the middle. Place the biscuit cutter on top of the cornmeal. Add 2 large spoonfuls of the black bean mixture and press gently down with the back of the spoon to compress the cake. Sprinkle with more cornmeal on top. Slide a spatula under the bean cake and biscuit cutter and transfer to the parchment paper lined cookie sheet. Gently wiggle the cutter from the cake and repeat this whole process until all the bean mixture is used.
- Place what you are going to use today in the refrigerator to set for about an hour, and then store or freeze the rest of the cakes for later consumption.
- Heat the toasted sesame oil in a saute pan on medium high. Add the black bean cake and saute each side for about 5-6 minutes until fragrant and golden brown. Serve with your favorite sides. See my text if you would like some delicious food pairing ideas.
- If starting with a frozen black bean cake, saute on medium for about 8-9 minutes on each side.
Healthy black bean cakes with cilantro and lime sauce.
This is another of my recipes that I don't want you to get turned off by the long list of ingredients. Keep in mind that this makes twelve black bean cakes. That is six meals for my husband and I. These cakes freeze really well and can store up to 6 months. I freeze them on the cookie sheet and then transfer them to vacuum bags. I vacuum pack two at a time. This is my version of a fast food night. Just pop two of those cakes in the pan and your quick dinner is on the way.
A few cooking notes. A majority of my recipes do not call for fresh pepper, green, red or yellow. I can only tolerate them in small doses and in limited amounts. The reason I tell you this is if you see a recipe in my blog that screams for fresh bell peppers, please feel free to add them. They are a significant source of fiber and vitamen C. If you have any of the cilantro and lime sauce leftover, I use this to flavor my next batch of swiss chard or kale.
I served this round of black bean cakes with black rice, kiwi and avocado. I have also served it with a 5-grain blend of brown rice, mango and avocado. I find that a sweet element on the plate enhances the salty lime flavor of the sauce quite nicely. I hope you enjoy this recipe as much as my family does!