Spicy Black Bean Cakes
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon water
2 large scallions, sliced
4 oz. can diced green chiles
2 tomatoes, peeled, seeded and diced
2 tablespoon chunky salsa
7 oz. box instant black beans
1 cup boiling water
Optional garnishes: shredded lettuce, diced tomatoes, sliced black olives
Lightly spray a skillet with nonstick cooking spray. Saute onion and garlic in 1 tbs water over medium-high heat until water evaporates and vegetables begin to brown. Toss in scallions, chiles with liquid, tomatoes and salsa; mix well and turn off heat.
Add beans and boiling water to skillet. Mix well, scraping the veggie mixture up from the bottom of the skillet. Allow to stand until beans have absorbed liquid, about 10 minutes. Form into 6 patties.
Spray clean, heated skillet with nonstick cooking spray and add patties. Saute until patties are crisp on one side; turn and saute other side.
Garnish as desired.
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I made this recipe using 1 can of mashed black beans instead of the instant, and I omitted the diced tomatoes (as I wanted to keep the mixture from getting too wet, and I'm not a huge fan of tomatoes to begin with). Totally delicious! I tried pan-frying them, but they came out too soft and mushy. I had better luck baking the patties in a 400 degree oven (on a cooking-sprayed sheet of aluminum foil, about 15 minutes) until firm. The patties come out crumbly this way, but also crunchy around the edges. Yum!