Monday, April 24, 2006

Chipolte Black Bean Cakes with a Cilantro Yogurt Sauce

A good friend of mine, Donna, who frequents many of the same vegetarian email lists I do, recently shared her recipe for her Red Bean Burgers. It sounded like a delicious recipe, with jalapenos, onions, and bbq sauce, and as soon as I read it, I knew it sounded like a tasty idea.

With that idea in mind, I created these Chipolte Black Bean Cakes, topped off with a Cilantro Yogurt Sauce. The smokiness of the adobo perfectly compliments the black beans, and is a perfect companion to the creamy cilantro sauce. And with the grilling season right ahead of us, I think these will be the perfect non-meat option.

Chipolte Black Bean Cakes

Chipolte Black Bean Cakes
1 tsp olive oil
1/2 c minced onion
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/4 c breadcrumbs
2 canned chipolte chilies, plus 2 tbsp adobo sauce
1 egg white, beaten

Cilantro Yogurt Sauce
1/4 c fresh cilantro, chopped
2 scallions, chopped
1 clove garlic, minced
1/4 tsp salt
pinch sugar
4 oz yogurt

In small skillet, heat olive oil. Add onion, saute for 2 minutes. Add garlic, saute for 2 minutes, until both are tender. Cool slightly.
In a large bowl, mash beans lightly with potato masher or fork. In food processor, blend chilies and adobo sauce well, and add to beans. Add onions, garlic, breadcrumbs, and egg white. Stir well. Allow to rest in the refrigerator for 15 minutes.
Shape mixture into 4 patties, and place on waxed paper. Refrigerate patties for a few hours to give flavors a chance to meet.
These patties can be grilled or pan fried. If grilling, spray rack with oil. If pan frying, heat a small amount of oil in skillet. Cook 3 minutes each side, until crispy and browned.
For cilantro sauce, place all ingredients except for yogurt in food processor. Blend until ingredients are finely minced. Add to yogurt in bowl, and stir well to combine. This will need to chill in the refrigerator for awhile for flavors to meld.


Anonymous said...

These sound so good----and where can I find the recipe for the Red Bean burgers too (can never have too many veggie burger recipes for the summer!)

Alanna Kellogg said...

Gorgeous --

Anonymous said...

Wonderful, these look like winners! I'm off to the grill!

Anonymous said...

I just made these. YUM!!!!! I only had a 19oz can of black beans and I also used 1 cup fresh breadcrumbs (used my homemade 12-grain bread and ground in food processor), 4 chipotles, 1 cup of onion and 3 cloves of garlic and a little salt. Oh, and I used a whole egg. I just fried up a tiny one to taste and they are fantastic. What a wonderful flavour! Can't wait for dinner :-) Thanks for yet another fabulous recipe.

Anonymous said...

Ohh...chipotles and black beans. Brilliant combination!

Anonymous said...

Fantastic recipe, Fiber!

And wouldn't you know it I have a can of black beans in my pantry ...

jasmine said...

These look fabulous!


Fiber said...

Deborah - glad they were fantastic
for you!

The rest - thanks, guys! I know I'm ready for summer eats!

Mindy T. said...

Just discovered a jar containing chipotles in adobo, part of a can I stuck away who knows when. They're still good, though, and I've been pondering what I would do with them. Thanks for the inspiration....

Special Sauce said...

I have these mixed up in my fridge right now (to be served with a corn, tomato, cucumber, and pepper salad with a cumin-y dressing), and I'm hoping they'll make a tasty supper. I'm really looking forward to them!

Anonymous said...

All I can say is - hot, hot, hot! These were excellent! Thank you.

Anonymous said...

i made these a while ago. they were absolutely fantastic, thanks for the recipe!

i've also made a few of your other recipes, all which have been completely sucessful.

Anonymous said...