Recipe 10.2: Spicy Black Bean Cakes
Adapted from Martha Stewart
These cakes are crispy, sweet, and satisfying. Serve topped with jalapeno-lime sour cream and atop a salad of field greens, tomatoes, and radishes. We wrapped our salad and bean cakes in whole-wheat tortillas.
2 tablespoons olive oil
1 bunch scallions, thinly sliced and divided
2 cans black beans, drained and rinsed
1 large jalapeno (remove seeds for less heat), divided
6 cloves garlic, pressed or minced
2 cups sweet potatoes, peeled and grated
1 tbs. cumin
½ cup breadcrumbs (I used panko)
1 egg, lightly beaten
4 cups field greens, washed
4 tomatoes, diced
4 radishes, peeled and sliced
1 cup sour cream
1 tbs. fresh lime juice
8 wheat tortillas, heated
Heat the broiler to low. Heat 1 tbs. oil in a small skillet over medium heat. Add garlic, ¾ of the jalapeno, ¾ of the scallions, and cumin. Cook until soft and fragrant, 1-2 minutes. Transfer to a bowl. Add beans to the bowl; mash with a potato masher, leaving about ¼ cup beans whole. Season with salt and pepper. Add sweet potato, egg, and bread crumbs. Mix well to combine.
Divide into 10 equal balls and flatten into patties. Brush a baking sheet with the remaining oil. Place patties on sheet and broil, around 10 minutes or until crisp. Carefully turn with a spatula, then broil until other side is crisp, 2-4 more minutes.
While patties broil, prepare greens, tomato, radishes, tortillas and sour cream. In a small bowl, combine sour cream with lime juice and reserved jalapeno. Prepare salads on each plate. Top with cakes and sour cream once done. Garnish with reserved scallions and serve alongside rolled wheat tortillas.