Spicy Black Bean Cakes with Cheddar Jalapeno Polenta
Author: 
Recipe type: vegetarian, main dish
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Not A Leaf at http://notaleaf.com/black-bean-and-polenta/