These black bean cakes are from a Fine Cooking (94) article on alternative burgers. The recipe is from John Ash, a chef known for California cuisine. You might think that there's little to get excited about when talking bean cakes, but these are anything but blah. They have poblano chiles, green onion, cumin and chile powder mixed in with the beans so they're really flavorful and they will satisfy the craving for mexican flavors. There's a tomatillo-avocado salsa that goes alongside and I also made just a straight, bracingly hot tomatillo salsa (Rick Bayless' recipe) too. We loved these and I will definitely make them again. I might double the recipe though, because I think they would have been great leftover but we ate all four cakes (made from a 15 oz. can of beans.) I served them with a lime cilantro coleslaw.
Everyone should be able to get the recipe in the post above (rather than the link in this post.) PLEASE let me know if you can't, because I'm still trying to figure this Sharethis thing out.
1 comment:
Eric and I made these, loved them!
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