These zippy black bean cakes make an elegant cocktail nosh or light entree, when paired with a salad. Simple to make, the savory cakes take advantage of canned black beans and good quality packaged salsa.
3 cups drained, canned black beans
3 large eggs, beaten
1/4 cup whole-wheat flour
salt and cayenne pepper to taste
4 Tbsp corn oil
1/4 cup crumbled goat cheese
2 Tbsp minced fresh chives
salsa
Mash the beans and place them in a blender. Add the eggs and puree. Transfer to a bowl, mix in the flour and season to taste with salt and cayenne pepper.
Heat the oil in one or more heavy skillets. Drop Tbsp of batter into the skillet, flattening each portion into a round cake, about 3 inches in diameter. Fry on both sides, then transfer to a platter.
Place the fried cakes in a slow oven (about 150 degrees) to keep warm while you make the rest.
Top each cake with a bit of goat cheese, dust the tops with chives, if desired, and served with a bowl of salsa, to nap each cake.
Makes about 20 bean cakes.
