Tomatoes and oranges together in salsa make a great match both for flavor and dynamic color. Serve these hearty bean cakes with a rice pilaf sprinkled with scallions.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 navel oranges (sections separated and diced )
1 large tomato (cored, seeded and diced )
1 scallion (thinly sliced )
1 tablespoon fresh basil (minced )
1 clove garlic (minced )
1 tablespoon lime juice
2 teaspoons olive oil
1 small jalapeño pepper (seeded and minced, or 1/4 teaspoon crushed red pepper flakes )
Salt (to taste )
4 cups cooked black beans (divided )
1/2 cup bread crumbs
1 tablespoon olive oil (plus more for oiling pan )
1 medium onion (finely diced )
2 cloves garlic (minced )
1 stalk celery (thinly sliced )
1 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
Combine salsa ingredients in a bowl. Let sit at least 1 hour, or up to 8 hours, before using.
Place 3 cups black beans in a large bowl. Process the remaining 1 cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
Heat the oil in a medium skillet over medium heat. Add onion, garlic and celery and sauté until very tender and beginning to brown, about 10 minutes. Sprinkle on the cumin and cook 1 more minute.
Scrape the vegetables into the bean mixture and add salt and pepper. Stir to mix well.
Preheat oven to 375°F. Lightly oil a baking sheet. Using a 1/3 cup measuring cup, scoop 12 portions of bean mixture and place on baking sheet. With a knife or your hands, flatten into patties. Bake 10 minutes, flip and bake 10 more minutes. Serve bean cakes with a spoonful of salsa on each.
Recipe Additional Notes:
Note: The dish may be prepared in advance through step 4. Cover and refrigerate for up to 8 hours.
Salsa Marinating Time: 1 hour
Mon, 2000-12-04 13:21