Bean cake with red pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Black eye peas, rinsed and well drained (15-16 oz.)* |
| 1 | teaspoon | Olive oil |
| 1 | small | Red onion, minced |
| ½ | medium | Sweet red pepper, finely chopped |
| ¼ | teaspoon | Minced jalapeno pepper |
| 2 | larges | Cloves garlic, minced |
| ½ | cup | Whole wheat bread crumbs |
| 1 | each | Egg yolk |
| ¼ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Salt |
| Freshly ground black pepper | ||
| ¼ | teaspoon | Hot sauce (optional) |
| ½ | cup | Cilantro, finely chopped |
| Cornmeal | ||
| Olive or canola oil | ||
Directions
In a large skillet, heat the olive oil. Add the onion red and hot pepper. Saute over medium-high heat for 1-2 minutes. Add garlic and saute for 1 minute more, stirring often. Remove from heat. In a large bowl, mix all ingredients together, except cornmeal. Using a wooden spoon or potato masher, mash the bean mixture. Some of the beans may be whole. Refrigerate for about one hour. Remove from refrigerator, and after dredging your hands in cornmeal, form cake about 2 inches wide and a ½ inch high. Put some of the cornmeal on the top and bottom of the cake. Put a thin coating of oil in a large skillet and heat to medium-high heat. Add the cakes and saute until the bottoms are crispy, reducing heat if they start to burn. Cook about 2 minutes per side. Serve drizzled with Red Pepper Sauce. (recipe follows) SOURCE:* Mother Earth News magazine, Feb/Mar 1995 POSTED BY: Jim Bodle 1/95
Submitted By JIM BODLE On 01-29-95