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Prep and Cook time: About 1 hour
Makes: About 18 cakes; 8 to 10 servings
Queso fresco is a mild white Mexican cheese. Serve the black bean cakes with additional queso fresco crumbled over the top, and roasted plantains and mango salsa on the side, if desired.
Ingredients
3 cans (15 oz. each) black beans, rinsed and
drained
4 Large Eggs, separated
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup minced green onions (including green tops)
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
1 1/2 teaspoons ground cumin
1 teaspoon rice vinegar
1 cup crumbled queso fresco (about 4 oz.; see notes) or shredded Monterey Jack
Cheese
About 2 tablespoons salad oil
Instructions
1. In a food processor, whirl beans until
slightly chunky. Scrape into a bowl; stir in 2 egg yolks (discard remaining
yolks or save for another use), flour, baking powder, salt, green onions,
chilies, cumin, and vinegar.
2. In another bowl, with a mixer on high speed, beat all 4 egg whites until they
form soft peaks. Fold whites into black bean mixture just until incorporated.
Gently stir in queso fresco.
3. Pour 1 teaspoon oil into a 10 to 12 inch nonstick frying pan over medium high
heat; when hot, drop batter in 1/4 cup portions into pan and spread into 2 inch
wide cakes with a wide spatula. Cook, turning once with spatula, until cakes are
browned on both sides and firm to touch in the center, about 6 minutes total. As
cakes are cooked, arrange in a single layer on 12 by 15 inch baking sheets in a
200° oven; cover loosely with foil and keep warm up to 30 minutes. Repeat to
cook remaining cakes, adding more oil to pan as necessary.
Nutritional Information
Per serving: 191 cal., 36% (69 cal.) from fat; 1 1 g protein; 7.7 g fat (2.7 g sat.); 20 g carbo (20 g fiber); 521 mg sodium; 51 mg chol.
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