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Black Bean Cakes with Salsa Roja and Cilantro Yogurt

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Active Time:  30 Minutes
Total Time:  30 Minutes
  8 appetizer servings
These spicy cakes are perfect as an appetizer -- or even as a bite-size hors' d'oeuvres. Top with spicy Salsa Roja and a dollop of Cilantro Yogurt.
RECIPE INGREDIENTS
For the Black Bean Cake:
2 cups cooked black beans
1/2 cup finely chopped onion
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped jalapeno chile
Cornstarch, as needed
2 tablespoons olive oil, for frying
For the Cilantro Yogurt:
1 cup yogurt
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 cup Salsa Roja (see recipe)
Other necessary recipes:
Salsa Roja
DIRECTIONS
FOR THE BLACK BEAN CAKE:
Pulse black beans, onion, cumin, and jalapeno in food processor until smooth. Add 1 tablespoon water to help blend. Season to taste with salt and pepper.


Form bean paste into small cakes using 2 tablespoons of bean mixture for each, a one ounce ice cream scoop ensures uniformity. Line baking sheet with plastic wrap; dust with cornstarch. Heat small amount of oil in large nonstick skillet. Add black bean cakes and cook until crisp and brown, about 3 minutes per side. Transfer to platter and keep warm.


FOR THE CILANTRO YOGURT:
Mix yogurt, cilantro and cumin in small bowl. Cover and refrigerate.


TO SERVE:
Top black bean cakes with yogurt and Salsa Roja.


Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.


Serving size = 2 bean cakes


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 appetizer servings
Calories: 218
Fat. Total: 1g
Fiber: 8g
Carbohydrates, Total: 40g
Sodium: 31mg
% Cal. from Fat: 4%
Cholesterol: 2mg
Protein: 13g
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