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Black Bean Cakes with Ginger-Cilantro Cream

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $
Gatheredtable
adapted fromCooking Light

Ingredients

  • 1/2 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon grated fresh ginger
  • 1 (14.5-ounce) can unsalted black beans, rinsed and drained
  • 1 lime, juiced
  • 2 tablespoons unsalted butter, divided
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup panko
  • 1 large egg, lightly beaten
  • 1/2 cup sour cream

Directions

Prep: 1. Chop: onion, garlic, and cilantro. 2. Grate ginger. 3. Rinse black beans. 4. Juice lime. Make: 1. In a skillet on medium heat, melt 1 tablespoon butter, add onion and garlic, and cook 4 minutes. 2. Stir in cumin, coriander, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 30 seconds, stirring. 3. Remove from heat. Stir in panko and lime juice. 4. Place beans in a bowl; coarsely mash with a fork. 5. Stir in egg and onion mixture. 6. Divide into 4 portions, gently shaping each into a 1/2-inch-thick patty. 7. Heat remaining 1 tablespoon butter in pan over medium-high heat. 8. Add patties and cook 3 minutes on each side or until browned. 9. For sauce, combine sour cream, cilantro, ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Serve patties with sauce.

Notes

We like to top this with sliced avocado, tomato, arugula and red onion.

Goes great with these recipes

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