The Washington PostDemocracy Dies in Darkness35 minsMainStart CookingComment on this storyCommentBy Joe Yonan
These simple, slightly smoky bean cakes are creamy inside, with a crispy crust (amplified by a little cornmeal). A quick avocado salsa on top provides a fresh counterpoint. Serve with bread, rice or another grain if you’d like.
Storage: The bean cakes and salsa are best when eaten fresh, but you can refrigerate them separately for up to 2 days.
Substitutions: Don’t have pinto beans? >> Use black beans, kidney beans, or any other favorite legume.
Smoked paprika >> chili powder.
Cilantro >> parsley or mint.
Story continues below advertisement
Ingredients
measuring cup
Servings: 4 (makes 8 cakes)
Directions
Step 1
Position a rack in the middle of the oven and set a large, rimmed baking sheet on it. Preheat the oven to 200 degrees.
Step 2
Make the bean cakes: In a large bowl, use a potato masher or fork to mash together the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper until well combined. Taste, and season with more salt as needed. If the mixture isn’t holding together well, add the bean liquid, 1 tablespoon at a time, until it holds together but isn’t wet.
Step 3
Divide the mixture into 8 equal portions (about 1/3 cup each). Wet your hands and shape each portion into a patty about 3 to 4 inches in diameter and 1/2-inch thick.
Step 4
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add 4 patties and cook until a crisp, dark golden brown crust forms, 2 to 3 minutes per side. Transfer to the baking sheet in the warm oven. Repeat with the remaining patties, using the remaining 2 tablespoons of oil and heating it before frying.
Step 5
Make the salsa: In a medium bowl, gently toss together the avocado, tomato, onion, garlic, lime, cilantro and salt. Taste, and season with more salt as needed.
Step 6
To serve, divide the patties among 4 plates and top each portion with about 1/3 cup salsa. Serve warm.
Story continues below advertisement
Nutritional Facts
Per serving (2 cakes plus 1/3 cup salsa)
-
Calories
489
-
Carbohydrates
65 g
-
Cholesterol
0 mg
-
Fat
20 g
-
Fiber
19 g
-
Protein
17 g
-
Saturated Fat
3 g
-
Sodium
458 mg
-
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “The Plant Love Kitchen” by Marisa Moore (National Geographic, 2023).
Tested by Joe Yonan.
Published September 3, 2023
Source link: https://www.washingtonpost.com/recipes/pinto-bean-cakes-avocado-salsa/