UGH. I miss my summer days where the light hung around past 6 p.m., and when that light made the food I cooked look somewhat appealing. Studio lights only work so much. In this case, it has managed to make the spicy black bean cakes over cheddar-jalapeno polenta look like cow patties on sand. I assure you that is not what I made, though.

Don’t let the picture deceive you. They were tasty and were 100% REB approved. The latter is the most important part for me since you know, I married a somewhat picky eater, bless his cute heart.

I know the light situation is only going to get worse in the coming weeks. Can I just, for a second, mention again that it gets dark at 5 p.m., when I leave work. FIVE. That’s ridiculous, mother earth!

The recipe is quite easy to make and a perfect solution for your meatless Mondays woes. Get it? Meatless Monday…! Because, you know, we’re meatless every day of the week. Hmm.

This recipe was just a slightly altered version of my spicy black bean sliders, but bigger and spicier. And with that, here’s the rest.

Spicy Black Bean Cakes with Cheddar Jalapeno Polenta

 

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Prep time

35 mins

Cook time

10 mins

Total time

45 mins

 

Author: Aparna B.

Recipe type: vegetarian, main dish

Serves: 3

Ingredients

• FOR THE BLACK BEAN CAKES:
• 2 cans (15-oz.) black beans, drained and rinsed
• 1 small red onion, finely minced
• 2 teaspoons garlic, finely minced
• ½ cup frozen corn kernels, thawed
• 3 tablespoons ketchup
• ½ teaspoon cayenne pepper
• 1 teaspoon Sriracha chili sauce
• 1 teaspoons Franks Red Hot sauce
• 1½ fresh cilantro, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons ground cumin
• ⅔ cup Panko
• 1 tablespoon olive oil (for cooking)
• FOR THE POLENTA:
• 3 cups low sodium vegetable broth
• 1 cup instant polenta
• 1 jalapeno, finely chopped
• ¼ cup Vermont cheddar (or your favorite kind), diced or shredded
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Add the drained, rinsed beans to a large bowl. Using a potato masher, mash them to your desire consistency.
2. Next add the corn, onion, garlic, ketchup, cayenne pepper, Sriracha, Franks Red Hot sauce, cilantro, salt, pepper and ground cumin and mix well.
3. Fold in the panko and mix until combined.
4. Refrigerate, uncovered for 15 minutes.
5. After 15 minute, remove from the fridge, form patties (about 2 inches in diameter) and place on a baking sheet lined with parchment paper. You should get 5 or 6 patties from the mixture.
6. Refrigerate again, uncovered for another 10-15 minutes.
7. While the patties are in the fridge, heat the broth in a saucepan over medium high heat until simmering.
8. Remove the patties from the fridge, heat oil in a large deep skillet and cook the patties 5-7 minutes on each side, or until crispy and cooked through. Set aside.
9. When the broth is simmer, slowly add the polenta, while whisking. Whisk/Stir constantly for 1 minute until the polenta starts to come together and pull away from the sides of the saucepan.
10. Add the jalapeno, cheddar, salt and pepper and stir well.
11. Serve ⅓ polenta mixture on a plate, place two patties on top and enjoy!

3.1.09

Do you do Meatless Monday in your house?