black bean cakes

 

from cooking light magazine, september 2012 (i strongly dislike cilantro and <3 roasted red peppers... see what i did there?)

3 T canola oil, divided
5 large eggs, divided 
1 (15-oz) can black beans, rinsed and drained 
1/2 C panko, divided 
1/4 C finely chopped green onions 
2 T chopped roasted red pepper 
3/4 tsp ground cumin 
1/4 tsp kosher salt 
1/4 tsp ground red pepper 
1 garlic clove, minced

1.  Place 1 tablespoon canola oil, 1 egg, and beans in a food  processor. Pulse 20 times or until mixture becomes a coarsely chopped  paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5  ingredients in a bowl.

2.  Place 3 tablespoons panko in a dish. Divide bean mixture into 4  equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko.

3.  Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola  oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan  clean. 

4.  Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet.  Cover and cook 4 minutes. Remove from heat.

5.  Serve eggs on top of cakes with a fresh spring green salad on the side.  NOMS.

i actually used my hand blender instead of a food processor.  the one i use for making drinks.  and pumpkin puree.  and soup.  and sour cream.  i love that thing.

this recipe could make 6 servings, smaller cakes.  i, of course, had to double it.  :)

crispy crunchy crust outside; creamy, spice black beans inside.  like gourmet round french fries. we will see how the leftovers stand up overnight.  the kids want to eat more for breakfast.