dish, roast,black bean cake

Black Bean Cakes with Lime-Peppered “Mayo”

These black bean cakes are delicious! When combined with all of the seasonings that go into this dish they are phenomenol! Very spicy and peppery – the Creole seasoning brings out the full flavor of the dish and is complemented so well by the lime-peppered Mayo!

We accompanied this with another terrific side – roasted beets with golden potatoes. The link to that recipe is included at the bottom of the page. Both dishes made for a very tasty and satisfying experience. Give them both a try. You’ll make them again!

Black-Bean Cakes with Lime-Peppered “Mayo”

Ingredients

For the black-bean cakes

30 oz. cooked blacked beans, rinsed and drained

1/4 cup bread crumbs made from wheat-free bread

2 Tbsp. vegan butter, softened (try Earth Balance)

2 Tbsp. chopped cilantro

2 Tbsp. chopped shallots

2 tsp. minced garlic

2 tsp. Creole seasoning

Salt and pepper to taste

1/4 cup canola oil (we used olive oil)

Preheat oven to 300°F.

Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes. Let cool.

In a food processor, combine the beans, bread crumbs, vegan butter, cilantro, shallots, garlic, Creole seasoning, salt and pepper. Refrigerate for 1 to 2 hours.

Form the bean mixture into patties. Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels

For the lime-peppered “Mayo”

1 cup of vegan mayonnaise (try Vegenaise)

1 1/2 tsp. fresh lime juice

1 jalapeño pepper, minced

Salt and pepper, to taste

Mix the vegan mayonnaise, the lime juice and the jalapeño in a bowl. Season with salt and pepper and refrigerate until ready to serve. Serve with the black-bean cakes.

Makes 6 to 7 servings

**Tip: Make your own Creole seasoning using:

2 1/2 Tbsp. smoked paprika

1 Tbsp. sea salt

2 Tbsp garlic powder

1 Tbsp. onion powder

1 Tbsp. cayenne pepper

1 Tbsp. ground black pepper

1 Tbsp. dried thyme

1 Tbsp. dried oregano

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