Tuesday, December 7, 2010

Spicy Black Bean Cakes and Grilled Cabbage Slaw

I really should have gotten out the food processor for dinner prep last night. I would have used it for 2 or 3 jobs and it would have made the food more enjoyable to eat. The slaw was flavorful, but I wasn’t able to shred it small enough by hand. It was big strips of cabbage that were too hard to eat. I love my food processor, but it’s got too many parts to clean, so getting it out has to be worth it.
I loved the method for these black bean cakes – your broil them, no frying. I’ll use it for all future black bean cakes.
Having said all this, dinner was yummy!

Meatless Monday Menu – Spicy Black Bean Cakes, Grilled Cabbage Slaw
Farm Share Produce – Sweet Potatoes, Cabbage

Spicy Black Bean Cakes
From “Everyday Food Great Food Fast”

Makes 8 black bean cakes.

2 T olive oil, divided
4 scallions, thinly sliced
1 ½ jalapenos, ribs and seed removed, diced
1 T ground cumin
2 cans (15 oz.) black beans, drained and rinsed
2 cups sweet potato, peeled and grated (food processor job #1)
1 large egg, lightly beaten
½ cup plain breadcrumbs
Lime Sour Cream (recipe follows)

Heat the broiler. In a skillet over medium heat, warm 1 T olive oil. Cook the scallion, 1 minute until softened. Add the garlic, jalapeno, and cumin and cook until fragrant 30 seconds – 1 minute. Transfer to a large bowl.

Add beans to the bowl and mash (possible job #2 for food processor, I used immersion blender with great success). Leave ¼ of beans whole. Season with salt and pepper to taste. Fold in sweet potato, egg and breadcrumbs. Divide into 8 equal portions and form portions into patties.

Brush baking sheet with 1 T olive oil. Place patties on baking sheet. Broil 4 inches from the heat 8 minutes. Turn cakes and broil an additional 2 minutes for the other side to crisp. Serve with lime sour cream.

Lime Sour Cream
½ cup sour cream
2 t lime juce
½ jalapeno, seeded and minced

Combine ingredients.

Grilled Cabbage Slaw
Adapted from http://www.epicurious.com/recipes/food/views/Grilled-Red-and-Green-Cabbage-Slaw-242744

Olive oil, for brushing on vegetables
¼ cup white wine vinegar or tarragon vinegar
¼ cup sugar
¼ extra virgin olive oil
1 T Dijon mustard
1 t dried tarragon
½ head of cabbage, cut in half again (finish with what would be 2 quarters of a whole head)
3 scallions trimmed

Brush olive oil on all sides of the cabbage and on scallions. Place on George Foreman Grill or in Grill pan. 2-3 minutes per side for the scallions and 5-6 minutes per side for the cabbage.

While vegetables are grilling whisk together vinegar, sugar, extra virgin olive oil, mustard and tarragon in a large bowl.

When the vegetables are off the grill and cooled slightly run them through the food processor shredding function (job #3). Mix shredded vegetables with prepared dressing

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