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”
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