Love Cakes/Black Bean Cakes
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Credit: The Flying Biscuit Café, Atlanta
The National Culinary Review, March 2016
¼ lb. fresh diced yellow onion
1 t. minced garlic
½ t. ground cumin
1½ t. kosher salt
¼ cup olive oil
1/3 10 oz. can black beans
¼ cup Maseca corn flour
In large saucepan, saute onion, garlic, cumin and salt in olive oil until translucent. Put drained black beans in container; with hand mixer, mash to thick paste. Add onion mixture; mix on low until just combined. Add corn flour; mix until combined. Ball up two golf-ball-size portions of mixture. Place two pieces wax paper on top and bottom of each; mash balls into flat pancakes, 3/8-inch thick.
Breakfast, The National Culinary Review, Vegetarian
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