MAKES 16 2-INCH PATTIES
I posted a recipe for Black Bean Sliders on my blog awhile back, and the response was huge. One reader even wrote that her family held an arm-wrestling contest to determine who got the last slider. The things we do for food! For this recipe, I decided to ditch the bun and get to the good stuff: a savory spiced black bean cake topped with a sweet and tangy tropical salsa. Don’t forget to save a secret stash for yourself!
Uncooked Black Bean Baby Cakes can be frozen for up to 1 month or refrigerated for 3 to 4 days before pan-frying. The Pineapple Salsa can be made in advance and kept refrigerated for 3 to 4 days.
BLACK BEAN BABY CAKES
4 tablespoons olive oil, divided
1 onion, finely chopped
1 15-ounce can black beans, rinsed and drained
1 small carrot, peeled and finely diced or shredded (about ½ cup)
½ cup cornmeal
½ cup bread crumbs
1 tablespoon chili powder
1 teaspoon sea salt
½ cup chopped fresh cilantro
¼ cup water
PINEAPPLE SALSA
1 cup diced pineapple
¼ cup finely chopped fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon agave, optional, for extra sweetness
To make the Black Bean Baby Cakes: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.
Add beans, carrots, cornmeal, bread crumbs, chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add water, 1 tablespoon at a time.
Using your hands, form the bean mixture into patties, about 2 inches in diameter. In the reserved nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil to the skillet as needed. Drain patties on paper towels.
To make the Pineapple Salsa: Combine all ingredients.
Arrange Black Bean Baby Cakes on a platter, top each cake with a spoonful of Pineapple Salsa, and serve.