Black Bean Cakes w/ Jalapeño, Cilantro Remoulade

Every once in a while I enjoy making a meatless dinner, especially with a recipe as packed with flavor as this one. I like to make these when I need to use up some veggies in my fridge, or for a meatless Monday dinner after the weekend. This recipe is gluten-free as well and the cakes can easily be made bigger for burgers. It’s a perfect dish for spring and summer, especially on those hot days when you don’t feel like eating a lot of meat. Did I mention that this remoulade goes great on just about anything? It’s delish. Eat up friends and enjoy food that makes you feel great!

Jalapeno Cilantro Remoulade
½ C strained plain greek yogurt
2 tsp fresh lime juice
1 small jalapeoño, minced
1 T cilantro, chopped
Salt to taste
Mix all ingredients in a bowl, cover and refrigerate until ready to eat

Black Bean Cakes

Ingredients:
2 T olive oil, divided
4 green onions, thinly sliced
1/2 red or orange bell pepper, diced
6 cloves garlic, minced
2 fresh jalapeno peppers, finely diced
1 C shredded sweet potato
1 egg, lightly beaten
½ C almond meal
½ C chopped cilantro
1 T ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste

Directions:
1. Heat 1 tablespoon olive oil in a small skillet over medium heat.
2. Saute green onions and bell peppers until softened, about 1 minute.
3. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
4. Transfer contents of skillet to a large bowl. Stir in black beans and mash with a fork. Season with salt and pepper.
5. Mix in sweet potatoes, cilantro, egg, and almond meal. Divide into 8 balls, and flatten into patties.


6. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet (I used an ovenproof skillet) with 1 tablespoon oil.
7. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with jalapeño remoulade.

 

 

Print Recipe
Black Bean Cakes with Jalapeno Cilantro Remoulade
Prep Time 15
Cook Time 10
Servings
Ingredients
Jalapeno Cilantro Remoulade
Prep Time 15
Cook Time 10
Servings
Ingredients
Jalapeno Cilantro Remoulade
Instructions
  1. Heat 1 tablespoon olive oil in a small skillet over medium heat.
  2. Saute green onions and bell peppers until softened, about 1 minute.
  3. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
  4. Transfer contents of skillet to a large bowl. Stir in black beans and mash with a fork. Season with salt and pepper.
  5. Mix in sweet potatoes, cilantro, egg, and almond meal. Divide into 8 balls, and flatten into patties.
  6. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet (I used an ovenproof skillet) with 1 tablespoon oil.
  7. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with jalapeño remoulade.