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Black Bean Cakes - from Vickery's
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Cuisine: Vegetarian
From the menu of . . . Vickery's
1106 Crescent Ave. N.E., Atlanta
404-881-1106
Q: I think the Black Bean Cakes served over Sauteed Spinach at Vickery's are delicious and satisfying, even to a carnivore. Can you please get the recipe? Tell them I'll come in and wash the dishes.
- Bobbi Carter, Atlanta
A: This crowd-pleasing dish has earned a permanent place on Vickery's menu, which changes with the seasons. It can be served as an appetizer, a main dish or as a burger. The restaurant was glad to provide the recipe - no kitchen duty necessary.
Hands on time: 20 minutes Total time: 2 hours and 20 minutes Serves: 8
Ingredients:
-
For the Black Beans cake:
4 cups cooked black beans, well drained
2 tablespoons mojo criollo (Cuban marinade available at most Kroger stores)
1 egg
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
2 to 3 cups bread crumbs
For the Sauteed Spinach:
1 tablespoon olive oil
1/4 cup red onion, julienned
1/4 teaspoon garlic, chopped
1/2 pound spinach, stemmed and cleaned, about 4 cups
1 1/2 teaspoons balsamic vinegar
Salt and pepper to taste
Instructions:
For the Black Beans Cake:
In a large bowl, combine beans, mojo criollo, egg, bell peppers, onion, cumin and chili powder. Add 2 cups bread crumbs and continue mixing. Slowly add more crumbs until mix is almost dry to the touch. Dust parchment paper with a thin coating of bread crumbs and roll mixture into a log, using the paper as a wrapper. Refrigerate 1 to 2 hours. Slice in 4-ounce pieces for entree cakes or 7-ounce pieces for burgers.
For entree cakes, saute in small amount of vegetable oil about 4 minutes per side or until hot.
To serve as entree: Spread spinach (recipe follows) on plates and top with cakes, salsa, sour cream and a sprinkling of chopped cilantro.
For burgers, grill about 3 minutes per side. Serve on buns with shredded lettuce, salsa, sour cream and guacamole.
For the Sauteed Spinach:
In a large saute pan, heat olive oil. Add onions and garlic and cook 1 minute. Add spinach, stirring often, and cook for 2 to 4 minutes or until done. Add balsamic vinegar and salt and pepper.
In a large bowl, combine beans, mojo criollo, egg, bell peppers, onion, cumin and chili powder. Add 2 cups bread crumbs and continue mixing. Slowly add more crumbs until mix is almost dry to the touch. Dust parchment paper with a thin coating of bread crumbs and roll mixture into a log, using the paper as a wrapper. Refrigerate 1 to 2 hours. Slice in 4-ounce pieces for entree cakes or 7-ounce pieces for burgers.
For entree cakes, saute in small amount of vegetable oil about 4 minutes per side or until hot.
To serve as entree: Spread spinach (recipe follows) on plates and top with cakes, salsa, sour cream and a sprinkling of chopped cilantro.
For burgers, grill about 3 minutes per side. Serve on buns with shredded lettuce, salsa, sour cream and guacamole.
For the Sauteed Spinach:
In a large saute pan, heat olive oil. Add onions and garlic and cook 1 minute. Add spinach, stirring often, and cook for 2 to 4 minutes or until done. Add balsamic vinegar and salt and pepper.
Nutrition:
For the Black Beans Cake:
Per serving: 294 calories (percent of calories from fat, 12), 14 grams protein, 52 grams carbohydrates, 6 grams fiber, 4 grams fat, 23 milligrams cholesterol, 331 milligrams sodium.
For the Sauteed Spinach:
Per serving: 43 calories (percent of calories from fat, 68), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 4 grams fat, no cholesterol, 33 milligrams sodium.
Per serving: 294 calories (percent of calories from fat, 12), 14 grams protein, 52 grams carbohydrates, 6 grams fiber, 4 grams fat, 23 milligrams cholesterol, 331 milligrams sodium.
For the Sauteed Spinach:
Per serving: 43 calories (percent of calories from fat, 68), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 4 grams fat, no cholesterol, 33 milligrams sodium.
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Recipes from: Vickery's