Black Bean Cakes

This month's Recipe Redux Challenge was to use a legume (i.e. beans, peas, lentils) in a festive recipe or party dish. Excellent! Beans are a major staple in my diet and I love experimenting with new ways to use this versatile legume.  After some serious brainstorming I decided to showcase bite sized black bean cakes with a yogurt and kale pesto topping.  As you can see from the photos, they turned out to be 3-bite bean cakes. Oops! 

Recipes: 
Makes 10 bean cakes (to get more bang for your buck reduce the size and serve as an appetizer) 

Bean cakes: 

Black Beans - 1 can or 2 cups 

Garlic - 1 clove 

Lime Juice - 1/2 lime 

Greek yogurt, plain - 1 Tbsp (15 mL)

Cilantro leaves, fresh - 1/8th cup 

Bread crumbs - 1/2 cup 

Cumin - 1/2 tsp (2mL) 

Chili Powder - 1/4 tsp 

Cayenne - 1/4 tsp

Crushed red pepper - 1/4 tsp 

Salt - pinch 

Black pepper - to taste 

1. In a food processor blend beans, garlic, lime juice, and yogurt until smooth(ish). 

2. Transfer mixture to a bowl and add the remaining ingredients. 
3. With clean hands roll the mixture into small balls (I used a heaping tablespoon but really should have  used a heaping teaspoon). 
4. Place balls on a plate a refrigerate for 15-20 minutes. In the mean time make the dips below. 
5. When bean balls are cold, remove from the fridge and pan fry with about 1 Tbsp of oil. Cook for 5-7 minutes on each side. After a minute or two of cooking flatten the ball with your spatula so that it looks like a disc. 

Yogurt Cilantro Dipping Sauce:

Greek Yogurt, plain - approx 1/2 cup

Juice from 1/2 lime

Pinch of dill 

Cilantro, fresh  - approx 1/4 cup 

Combine ingredients.  Voila! 

Kale Pesto Recipe 

2 handfuls of kale 

1 handful of almonds

1 - 1.5 tbsp oil 
2 tsp of lime juice

Throw ingredients into a food processor and blend (we have enough cleaning to do, don't bother cleaning the bean mixture out of the processor). 
If you prefer a thin, liquid pesto you can: 
- blend longer
- add some more oil
- add a small amount of water. 

Top bean cakes with yogurt dip and then kale pesto. If you like just serve one dip (it's your kitchen, you make the decisions!). 

Wishing you calm in the kitchen this holiday season, 

Rebecca