Black Bean and Sweet Potato Cakes with Fresh Salsa

Black Bean and Sweet Potato Cakes with Fresh Salsa

One of the most popular meatless entrees in the Charles E. Daniel Dining Hall at Furman is the Black Bean cakes.  They are on regular rotation and served up with shredded lettuce, salsa, cheddar cheese, and sour cream.

When Health Sciences major Jordan Ellis needed a dish to prepare for our Summer Scholars potluck, he knew it had to be Black Bean Cakes.

This version is so soft and flavorful that they just melt in your mouth.  Plus they are a snap to make.

Ingredients

2 small sweet potatoes (to yield 1 cup mashed)

2 cans black beans, drained and rinsed

1/4 cup whole wheat breadcrumbs or quick oats

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1 jalapeno, finely chopped

1 tsp. each cumin and chili powder

1/4 tsp. salt

1-2 Tbsp. canola oil

Fresh Tomato Salsa (see below)

light sour cream (optional)

Directions

Microwave 2 small sweet potatoes until a fork inserted into the flesh meets little resistance.  Let them cool until they can be handled.  Cut them open lengthwise, scrape out the flesh and mash it.  It should yield about 1 cup.  Place the black beans in a bowl and mash with a potato masher or the back of a fork.  Add the sweet potatoes, breadcrumbs (or quick oats), red onion, cilantro, jalapeno, cumin, chili powder, and salt; stir to combine.

Warm a large skillet over medium heat and add 1 Tbsp of canola oil, swirling to coat the pan.  Shape the mixture into little patties 2-3 inches in diameter.  Saute for 5-7 minutes on each side or until lightly golden.  They will be fairly soft.  Transfer them to a serving platter and top with Fresh Tomato Salsa (recipe below) and a dollop of light sour cream.  Serve with sweet bell peppers and steamed green beans.

 

Fresh Tomato Salsa

2 tomatoes

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

2 Tbsp. finely chopped jalapeno

juice of 1/2 of a lime

1 garlic clove, finely chopped

1/4 tsp. salt

Directions

Cut the tomatoes in half crosswise.  Turn them cut side down over a small bowl to remove some of the juice and scrape out some of the seeds.  Dice up the leftover flesh.  Combine with red onion, cilantro, jalapeno, lime juice, garlic, and salt.

 

 

Leave a Reply