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black beans tomatoes bell pepper fresh cilantro green onions garlic ground cumin chili powder flour canola oil salt plain yogurt lime cumin cilantro chili powder garlic powder salt
Viewed: 61 - Published at: 6 years agoIngredients
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
- 2 large tomatoes, seeded and chopped
- 1/2 cup bell pepper, chopped (any color will do)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green onions or 1/2 cup scallion, chopped
- 2 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup all-purpose flour, plus more as needed
- canola oil (for cooking) or vegetable oil (for cooking)
- salt and pepper
- SPICY YOGURT SAUCE
- 2 cups plain yogurt
- 1 lime, juice of
- 1 tablespoon cumin
- 1/4 cup cilantro, chopped fine
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and pepper
Method
- In a medium-sized mixing bowl, add all ingredients except oil.
- Mix until well combined.
- Separate about 1/3 of the mixture into a small mixing bowl.
- Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
- Stir to completely combine.
- Adjust seasoning with salt and pepper.
- If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
- Place a large saute pan over medium-high heat.
- When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled saute pan.
- Working in batches, cook bean cakes until crisp and golden brown on both sides.
- Lightly flatten cakes with a spatula during the cooking process.
- Drain hot bean cakes on a paper towel.
- Continue cooking until all bean cake batter is used.
- Keep cakes warm in a 250 degree oven until ready to serve.
- SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.
