A yummy vegetarian alternative to crab cakes, these black bean and cornmeal cakes are a favorite at the Flying Biscuit Cafe, one of Atlanta’s favorite brunch spots since opening in a Candler Park bungalow in 1993. This recipe appears on the Flying Biscuit website at www.flyingbiscuit.com.
|
THIS ARTICLE IS FROM
|
Ingredients:
2 15 ounce cans cooked black beans
2 tablespoons canola oil
2 tablespoons minced yellow onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 cup masa de harina (corn flour)
Rinse and drain black beans in a sieve. In a small sauté pan heat one tablespoon of the canola oil over medium heat. Cook onion, garlic, cumin, and salt until onions are translucent. Place drained beans and onion mixture in a bowl and mash with a potato masher until well combined. Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn’t stick to your hand and holds the shape of a ball.
Divide dough into 16 small balls and flatten into cakes. Place a large skillet over medium heat and add the remaining tablespoon of canola oil. Sauté cakes until lightly browned on each side, about three to five minutes per side. Top with salsa, feta cheese, and slivered red onions.
Servings: Serves eight (two cakes each).
More Atlanta Recipes:
