the appetizer:

Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse, includes recipes like Bacon Braised Green Beans; Black Bean Cakes; and Classic Moules Mariniere (Mussels in White Wine).

Cookbook Profile

Black Bean Cakes

 

Black Bean Cakes

 

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh so tender and creamy on the inside. A true study in contrasts, this dish is elevated to notches unknown when served garnished with your favorite guacamole, salsa, and sour cream.

 

1. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

2. Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.

3. In a medium mixing bowl, mash the black beans well with the back of a fork—the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

4. Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

5. If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

 

Creole Seasoning

Makes 2/3 cup

Combine all the ingredients thoroughly.

 

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This page created February 2010