Black Bean Corn Cakes
Serve as an appetizer or side dish, placing the patties on a small bed of gourmet lettuce. Also good served with mango chutney or salsa.
Ingredients
PreparationIngredients
- 1 cup water Add to list
- 1/2 cup cornmeal or polenta Add to list
- 1 teaspoon dulse Add to list
- 1/4 cup grated Romano Add to list
- 2 cups cooked black beans, drained Add to list
- 1 or 2 jalapeños, stemmed, seeded and finely chopped* Add to list
- 2 cloves garlic, peeled and chopped* Add to list
- 2 tablespoon red onion, chopped* Add to list
- 3 tablespoons cilantro, chopped* (fresh is best) Add to list
- 1/4 cup cooked yellow corn kernels (frozen is fine) Add to list
- Olive oil Add to list
Preparation
*If using a food processor, chopping is unnecessary.
In a small saucepan, heat the water over medium-high until boiling. Slowly stir in the cornmeal and dulse in a slow steady stream to avoid lumps. Add the cheese. Heat, stirring constantly, about 3 to 5 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.
In a food processor or blender, add all the ingredients except corn and olive oil. Process until a roughly chopped paste is formed. Stir in corn kernels.
Place a sheet of waxed paper on your work surface. Spoon the bean mixture out into about 10 portions. Small patties are better; flatten then cook in a hot skillet in a very small amount of olive oil until crispy, about three minutes on each side. Serve warm.
Recipe by , former PCC staff
Comments
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dulse
Hi! to answer your question, dulse is a lightly salty, tasty, nutritious and colorful seaweed. It was likely included in the recipe for all of those reasons -- but it isn't necessary if you don't have it or choose not to include it. These black bean corncakes sound yummy, and I'm going to try them -- some with, some without the dulse, which I do happen to have. (I also like to sprinkle dulse on hot brown rice or quinoa, or even salad greens). PCC sells dulse in dried "clumps" in packages in the Asian condiment section. I like to munch them as-is -- or better, lightly oven toast them briefly -- then crumble in either a processor -- or more typically, just in my hands as I use them at the table. Try it!
January 04, 2011 at 12:35 PM — OrganikUbet
What is dulse ?
I have never heard of dulse. Is it an essential ingredient in black bean corn cakes?
January 01, 2011 at 02:58 PM — Arlene (not verified)