- 3 cups dry black beans
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1/2 cup plain yogurt
- 1 tablespoon milk
- 1 pinch cayenne pepper
- Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
- In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
- Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
- Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
- In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
04/04/2018
recipepes.com
Black Bean Cakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
