BEAN CAKES
2 cups black
beans, drained
1 tablespoon cilantro, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small garlic clove, minced
1 small onion, finely chopped
2 large eggs, beaten
1/2 cup flour plus more if needed
Vegetable oil
Sour cream and fresh or jarred salsa as an accompaniment
In a
blender puree beans with cilantro, chili powder, cumin, coriander.
Pour mixture into a medium bowl. Stir in garlic, onion, eggs and
enough flour to make a thick batter. Heat 1 tablespoon vegetable oil
in a large non-stick sauté pan and spoon about 1 tablespoon of
batter into pan. Cook for about 2 minutes per side turning once or
until cakes are golden and cooked through. Serve with a dollop of
sour cream and a spoonful of salsa.
Yield: 4
servings of 4 pancakes each
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