Baja Black Bean Cakes with Spicy Sweet Potato Sauce

 

Spicy Sweet Potato Sauce:

2 cups sweet potato, peeled, and cut into 1-inch cubes
1/2 cup tomato juice
1/4 cup Red Chile Sauce
2 T. lime juice
1/4 t. ground cumin
1/4 t. cinnamon
2 T. freshly chopped cilantro
salt, to taste

Black Bean Cakes:

1 - 15 oz. can black beans, drained, and rinsed
1 t. chili powder
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1/8 t. cayenne pepper
1 cup red pepper, destemmed, deseeded, and finely diced
1/2 cup green onion, thinly sliced
2 T. jalapeno pepper, destemmed, deseeded, and finely diced
3 T. freshly chopped cilantro
2 T. lime juice
1/2 cup unbleached flour, divided
2 T. cornmeal
dash of chili powder
safflower oil
1 recipe of Green Chiles and Almond Cream
 

Begin by preparing the Spicy Sweet Potato Sauce: place the cubed sweet potatoes in a steamer basket and steam them for 10-15 minutes or until tender. Allow the sweet potatoes to cool for 10 minutes. Transfer them to a food processor or blender, add the tomato juice, Red Chile Sauce, lime juice, cumin, and cinnamon, and process until smooth. Transfer the sauce to a small saucepan, add the cilantro, season to taste with salt, and stir well to combine. Warm the sauce over low heat while preparing the Baja Black Bean Cakes.

In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cups flour, cornmeal, and dash of chili powder, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4 cups measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator.

Lightly oil a non-stick cookie sheet with a little safflower oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little safflower oil on the tops of each bean cake. Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside. Top individual servings of the bean cakes with some of the Spicy Sweet Potato Sauce and a dollop of the Green Chiles and Almond Cream.

*Note: the Baja Black Bean Cakes can also be served with a little Red Chile Sauce drizzled over the bean cake and then topped with a spoonfuls of Avocado, Black Bean, and Tomato Salsa.

Yield: 8 bean cakes or 3-4 servings

 

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1999-2002  Beverly Lynn Bennett