Black Bean Pancakes With Salsa Recipe
Ingredients
| Ground cumin | 2 Teaspoon | |
| 1 teaspoon each ground coriander and ginger | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cooked black beans | 3 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
| Flour | 2 Tablespoon | |
| 1 cup Tomato Salsa or prepared salsa | ||
| 1/2 cup plain nonfat yogurt | ||
| 1 green onion, including top, thinly sliced | ||
Directions
1 Preheat the oven to 300° F.
Inasmall bowl, mix the 1 cumin, coriander, ginger, cinnamon, red pepper, and salt.
In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the garlic and spice mixture and stir-fry for 15 seconds or just until the garlic is soft and fragrant; remove the skillet from the heat before the garlic browns.
2 In a food processor or blender, puree the beans with the egg, flour, and garlic-spice mixture for 1 minute or until smooth.
Transfer the mixture to a medium-size bowl and refrigerate for 1 5 minutes.
3 Heat a 12 inch nonstickskillet over moderately high heat until very hot.
Drop 2 tablespoons of the bean puree into the skillet and flatten slightly to form a 2-inch pancake.
Continue until the skillet is filled, leaving about 1 inch between each pancake, then cookthe pancakes, without moving them, for 5 minutes.
Using a spatula, turn them overandcookanother3 minutes.Transferthe pancakes to a baking pan and keep them warm in the oven.
Repeat with the remaining puree.
For each main-course serving, spoon 1/4 cup salsa onto the middle of a plate.
Surround the salsa with pancakes, top each pancake with a teaspoon of yogurt, and sprinkle some of the green onion over the yogurt.
Inasmall bowl, mix the 1 cumin, coriander, ginger, cinnamon, red pepper, and salt.
In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the garlic and spice mixture and stir-fry for 15 seconds or just until the garlic is soft and fragrant; remove the skillet from the heat before the garlic browns.
2 In a food processor or blender, puree the beans with the egg, flour, and garlic-spice mixture for 1 minute or until smooth.
Transfer the mixture to a medium-size bowl and refrigerate for 1 5 minutes.
3 Heat a 12 inch nonstickskillet over moderately high heat until very hot.
Drop 2 tablespoons of the bean puree into the skillet and flatten slightly to form a 2-inch pancake.
Continue until the skillet is filled, leaving about 1 inch between each pancake, then cookthe pancakes, without moving them, for 5 minutes.
Using a spatula, turn them overandcookanother3 minutes.Transferthe pancakes to a baking pan and keep them warm in the oven.
Repeat with the remaining puree.
For each main-course serving, spoon 1/4 cup salsa onto the middle of a plate.
Surround the salsa with pancakes, top each pancake with a teaspoon of yogurt, and sprinkle some of the green onion over the yogurt.
Chef
