black bean cakes
(from artmem’s recipe box)
I love these black bean cakes because they are a nice alternative to an English Muffin , for Eggs Benedict and they are filling with very little grain. These are flavorful and hearty and perfect, topped with a slice of fresh tomato, topped with a fresh poached egg and slathered in buttery hollandaise sauce. Yum!
Categories: beans, brekfast, vegetarian
Ingredients
- 1 can rinsed and drained organic black beans
- 1 jalapeno diced
- 1 egg
- 1/2 t smoked paprika
- 1/2 t cumin
- 1/2 t garlic granules
- chopped red onion (to your taste)
- 2 T chopped fresh cilantro
- 2 T organic corn meal
- 1 t seasoning salt
Directions
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With the back of a fork, mash the beans until some are paste-y but you can still tell they are black beans.
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Add all the other ingredients and combine well.
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On a hot griddle (I had mine on high), coat with butter or evoo, and drop a spoon full of the mix and form a patty. The thicker they are the more wet and moist they will be. If they are too thin, they dry out fast.
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Cook both sides until golden brown.
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Top with a sliced tomato and poached egg, and hollandaise sauce and sprinkle with more seasoning salt or paprika. Makes 4 patties.