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Black Bean Cakes with Queso Fresco

Coriander, onion, and garlic perk up these earthy black bean cakes; feel free to throw in a minced fresh jalapeño if you like your black beans on the fiery side.

Black Bean Cakes with Queso Fresco
Coriander, onion, and garlic perk up these earthy black bean cakes; feel free to throw in a minced fresh jalapeño if you like your black beans on the fiery side.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups cooked or canned black beans, drained
  • 2 eggs
  • ¼ cup crumbled queso fresco (substitute for feta if unavailable)
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup minced red onion
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh coriander
  • ¼ cup all-purpose flour, plus more if needed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cooking spray
  • 1 cup salsa fresca
  • minced fresh coriander (optional)
Instructions
  1. Preheat oven to 190°C. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.
  2. Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in coriander; remove from heat.
  3. Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick biscuit dough. If not, add a bit of flour).
  4. Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and coriander, if desired.

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