Ingredients
1 t chili powder
1 t garlic powder
1 t ground cumin
1/2 t dulse powder
1/4 t cayenne pepper
1 15 oz. can black beans (drained and rinsed)
1/8 t black pepper (freshly ground)
1 c red pepper (destemmed, deseeded, and finely diced)
1/2 c green onions (thinly sliced)
2 T jalapeno pepper ( destemmed, deseeded, and finely diced)
3 T cilantro (freshly chopped)
2 T lime juice
1/2 c whole wheat flour
2 T cornmeal
dash of chili powder
olive oil
Directions
In a medium bowl, place the black beans, chili powder, garlic powder, cumin, dulse powder, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cups flour, cornmeal, and dash of chili powder, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4 cups measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator. Lightly oil a non-stick cookie sheet with a little olive oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little olive oil on the tops of each bean cake. Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside.
You can top individual servings of the bean cakes with some Spicy Sweet Potato Sauce and a dollop of the Green Chiles and Almond Cream; or, the Black Bean Cakes can also be served with a little Red Chile Sauce drizzled over the bean cake and then topped with spoonfuls of Avocado, Black Bean, and Tomato Salsa.
