Crispy Black Bean Cakes
2 tablespoons olive oil, plus more vegetable oil for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
Two 15-ounce cans black beans, drained (Feel free to cook your own dried black beans ahead of time too!)
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup gluten-free flour (or all-purpose flour if not wheat/gluten intolerant)
2 large eggs, beaten
Salsa, Avocado and lime wedges, for serving
- In a medium skillet, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
- Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
- In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
For more recipes like this one, check out: http://www.foodandwine.com/recipes
Carrot & Parsnip Soup
1 tbsp olive oil
1 large onion
2 large parsnips
3 large carrots
2 pints of vegetable stock - I used some homemade chicken stock
2 tbsp natural yoghurt
1/2 teaspoon cumin (optional) - I used 1/8 -1/4 of a tsp
- Chop the onion and sweat it, covered, in the olive oil for 10 minutes
- Add the carrots and parsnips (cubed) and the stock, cover and simmer for 30 minutes.
- Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.
- Stir in the yoghurt and cumin.
For more great soup recipes, check out: http://www.accidentalsmallholder.net/articles/recipes/