Black Bean Cakes w/Mexican Rice and Slaw

By tammy1365

Ingredients

• Puree; Toss with:
• For the Slaw—
• 1/3 1/3 1/3 cup sour cream
• 1/4 1/4 1/4 cup scallions, thinly sliced
• 10 10 10 sprigs fresh cilantro
• 1/2 1/2 1/2 jalapeño, seeded, chopped
• 1 of 1 lime
• 1 1/2 1 1/2 1/2 cups cabbage, shredded
• to to taste
• For the Rice—
• in 1 T. Olive Oil; Stir in:
• 1/3 1/3 1/3 cup each of onion, carrot, and celery, diced
• 3 3 3 garlic cloves, thinly sliced
• 1 1 1 T. tomato paste
• 1/2 1/2 1/2 t. each of kosher salt, ground cumin, and paprika
• 1/4 1/4 1/4 t. cayenne
• 1 1 1 bay leaf
• 1/2 1/2 1/2 cup converted white rice
• 1 1 1 cup chicken broth or water
• For the Cakes—
• Mash Together; Add:
• 1 1 1 can black beans, drained, rinsed, divided (15 oz.)
• 1 1 1 egg white
• 1/4 1/4 1/4 cup corn tortilla chips, ground
• 1/4 1/4 1/4 cup red bell pepper, diced
• 2 2 2 T. onion, grated
• 1/2 1/2 1/2 t. each of kosher salt, ground coriander, and chili powder
• Fry in; Garnish with:
• 2 2 2 T. olive oil
• Lime wedges
• Fresh cilantro sprigs

Preparation

Step 1

Puree the first 5 ingredients for the slaw in a food processor; toss with cabbage then season with salt. Cover and refrigerate.

Saute vegetables, garlic, tomato paste, spices, and bay leaf for the rice in 1 T. oil in a saucepan over medium-high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let stand, covered; fluff with a fork and remove bay leaf before serving.

Mash 1/2 cup beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion, and seasonings. Refrigerate mixture for 10 minutes, then form into two 3"-round cakes.

Fry cakes in 2 T. oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw. Garnish with lime and cilantro.