Black Bean Cakes
- 6 1/2 cups Black Beans
- 1/2 cup Salsa
- 1/2 cup diced Red Onion
- 1 1/4 Red Bell Peppers, diced
- 1/4 cup chopped Fresh Cilantro
- 2 cups Bread Crumbs
- 1 tbsp diced Jalapeño Peppers
- 1/2 tsp Tabasco Sauce
- 1 tsp Tabasco Jalapeño Sauce
- 2 cups crushed Tortilla Chips
- 1 tsp Cumin
- 1 tsp Coriander
- 2 tbsp Olive Oil
Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.