These are little, crispy, vegetarian cakes that can be formed in advanced and cooked just before serving. Optionally, they could be cooked in advance as well and reheated in the oven before serving. The cakes are made by pureeing rinsed and drained black beans in a food processor with salsa, cumin, and coriander. That mixture was transferred to a mixing bowl, and panko breadcrumbs, finely chopped green onions, cilantro, and salt were added. You should consider the texture at this point. The salsa I used was a bit runny, so I added some extra breadcrumbs to bring the mixture together better. Next, a baking sheet was lined with parchment, and little cakes were formed by using a mini ice cream scoop. I flattened out the cakes by hand. The sheet of black bean cakes should be refrigerated for about 30 minutes before cooking to firm them up a bit. They were cooked in olive oil in a big skillet for a few minutes per side. I made some guacamole for topping, and I opted to fry shallot rings rather than garnish with store-bought fried onions.
At this size, each bean cake worked perfectly as one bite which is just what you want when you have a cocktail in one hand. In the head note in the book, it’s pointed out that these bean cakes would also be great as vegan sliders on mini buns. With all the great ideas I’ve just learned here, I need to get to work on a guest list and pick some dates for parties.
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