Sunday, January 20, 2013

Black Bean Potato Cakes Patties 黑豆马铃薯(土豆)煎饼

I have said before that I don't cook legumes (beans) often enough and it is still true. More beans and legumes, please.


So today, this Black Bean Potato Cakes/Patties 黑豆土豆煎饼 is vegetarian, with Black Beans replacing the "meat" proteins.

Like other beans, black beans is a good source of protein and fiber but what makes it different from other beans is that black beans has a rich antioxidant profile due to its black color coat; rich in anthocyanins which is the same flavonoid found in red and purple fruits and vegetables (Source: Whole Foods)

I always look for nutritionally-dense ingredient, so to make these vegetarian patties, how could I forget black beans?

And what's with that soda cracker biscuit?

Black Bean Potato Cakes/Patties 黑豆马铃薯(土豆)煎饼
1/4-1/2 cup of cooked black beans (boil black beans that has been soaked overnight)
1/2 potato, cubed (I use russet potato)
1/2 medium onion,  finely chopped
pinch of cumin,coriander, turmeric, red pepper powder (seasoning)
1/2 stalk of celery, thinly sliced and chopped
1 green onion, finely chopped
1 soda cracker (crushed) or breadcrumbs, to bind

Directions: Toast the spices, then saute the onions and potatoes in cooking oil till browned, cooked and soft. Add them to the cooked black beans in a bowl and mash them. Add the celery, green onions and soda crackers to bind with the patty

After all mashed up, shape the patties into round shapes, heat up some oil in a flat pan and pan-fry the patties till brown and crisp-up on both sides (about 2 mins each side).

Sharing with My Legume Love Affair - MLLA hosted by Susan, The Well-Seasoned Cook. Also sharing with Hearth and Soul.

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