Spicy, Smoky Bean Cakes with Limey Slaw
serves 2
- 3 cups shredded cabbage
- 1/4 cup cilantro, divided
- 5 scallions, divided
- 1 jalapeno, seeded
- 3 limes, divided
- 1 tablespoon mayonnaise
- 2 cloves garlic
- 1/2 red bell pepper
- 1 15-ounce can of kidney beans or pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 2-3 tablespoons chipotle in adobo
- 1/2 cup flour
- Olive oil, for drizzling
- 1 avocado (optional)
- Crumbled mature cheddar, Monterey Jack, or queso fresco (optional)
PROCEDURE
Preheat the oven to 475 degrees F. In large bowl, stir together the cabbage; half the cilantro, chopped; half the scallions, finely sliced; 1/2 the jalapeno, finely sliced; the juice and zest of 2 limes; 1 tablespoon mayonnaise; and salt to taste. Set aside. In the food processor, blitz together the remaining cilantro, scallions, jalapeno, and bell pepper until it forms a rubble. Add in the juice and zest of the remaining lime, and salt. Pulse in the beans and adobo until you have a homogenous mixture. Add the flour, and pulse to combine. Line a rimmed baking sheet with parchment, and lightly drizzle the bottom with olive oil. Place 6 equal patties on the baking sheet, and lightly flatten. Drizzle lightly with olive oil. Bake for 25 minutes. Serve with the slaw, and some sliced ripe avocado and/or crumbled cheese and cilantro over the top.print this recipe