Saturday, June 30, 2007

Black Bean and Tempeh Cakes

Another exellent pairing of Black Beans and Artie's Tempeh. These cakes have a crusty exterior, and are soft and creamy inside.

One 15 ounce Can of Black Beans, rinsed and drained
One Artie’s Tempeh Burger, diced
2 Tablespoons Mayonnaise
¼ cup fresh chopped Cilantro
2 Tablespoons fresh, unseasoned bread crumbs
1 Tsp Habanera hot sauce
½ Teaspoon ground Cumin
¼ Teaspoon Kosher Salt
½ Teaspoon Fresh ground Black Pepper

Using a mortar and pestle, grind the diced Tempeh and Black Beans to a thick, chunky paste.
Add in the Mayonnaise, hot sauce, chopped Cilantro, bread crumbs, salt and pepper, and mix well.

Using lightly floured hands, form the Tempeh and bean mixture into 4 equal sized patties.
The flour helps give the cake a crusty outside.

Heat a wide skillet or griddle on medium heat. Brush well with olive oil. Add the cakes, and cook until browned and crisp on the bottom. Turn the cakes over, and cook for another three minutes longer.

Serve over shredded lettuce with salsa, or use as filling for a burrito or wrap.


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