Havana Black Bean Vegetable Cakes

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At almost every wedding we cater these days, there are vegetarians requesting special meals. This black bean cake is great for the center of the plate~it holds it’s own as a tasty alternative to any protein you can serve. The vegetables add color, flavor and texture to the dish. The cumin, garlic and cayenne give the beans the zip they deserve. The cakes are fried to a crispy brown and served with a tangy citrusy cream~the perfect combination of crunchy/creamy and hot/cold. Enjoy.

  • 1 Can Black Beans Drained/Rinsed (1 Lb. 11 oz.)
  • 1 Small Onion Finely Chopped
  • ½ Gold Pepper Finely Chopped
  • ½ Red Pepper Finely Chopped
  • 1 Small Carrot Finely Chopped
  • 3 Cloves Garlic Finely Chopped
  • 2 Tbsp.Chopped Parsley
  • Salt/Pepper to Taste
  • 1 Tsp. Cumin
  • Hint of Cayenne
  • 1 Egg
  • ¾ Cup Matzo Meal (Plus ½ Cup More For Coating Cakes)
  • ½ Cup Olive Oil
  • ½ Cup Canola Oil

Sauté Vegetables in one Tbsp. olive oil until tender~let cool for a few minutes. In a mixing bowl, m If the mixture is still a little loose add a little more matzo meal. ash ½ of the black beans until slightly creamy. Add the rest of the whole black beans to the mixture. Add cooled vegetables/herbs and the rest of the ingredients. Cool until firm enough to form cakes (about 2 inches wide/1 inch high). Dredge in matzo meal, place in the refrigerator for about half an hour to set. Fry in olive oil/vegetable oil blend until golden brown. Serve with a wedge of lime and a dollop of the Lime Zest/Herb Cream.

Lime Zest/Herb Cream

In a mixing bowl, add ¼ cup mayonnaise to ¾ cup sour cream. Add 1 Tsp. lime zest, 1 Tbsp. chopped cilantro, 1 clove of finely chopped garlic and salt/pepper to taste. Whisk until all ingredients are incorporated.

--Chef Larry Barrett, Simply Gourmet Caterers

Havana Black Bean Vegetable Cakes