Antiguan Spiced Black Bean Cakes

DifficultyBeginner

This is the first recipe from my first ever series where I'm making a bean recipe from every country I have visited so far in my life.

First up and we are off to the sunny Caribbean to enjoy some Antiguan Spiced Black Bean cakes.

 

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Prep Time5 minsCook Time15 minsTotal Time20 mins
 Vegetable oil for frying or basting
 1 Jar of Bold Bean Black beans or 2 tins of other black beans drained of their liquid, approx. 400-450g
 1 Small onion finely chopped
 12 Green chillies finely chopped, depending how you like your chilli
 1 ½ tsp Ground cumin
 1 ½ tsp Ground coriander
 ½ tsp Chilli powder (optional)
 Salt and pepper
 Medium cornmeal/polenta for coating
 Plain flour / Fine cornmeal for binding, depending how moist your beans are
Serves 3 as a starter or 2 as a main
1

Add the beans, onion, chilli, spices and salt and pepper to a bowl, mix together and mash them all together. You want a chunky consistency to these, leaving some almost whole beans. You could pulse in a food processor but careful not to blitz to a paste.

Add some flour or fine cornmeal to bind if it is very moist.

2

Line a baking tray with baking paper, brush with oil and sprinkle with medium cornmeal/polenta.

Divide the bean mixture into 6 and shape into flat patties. Weigh and use a shaping ring if you wish. Place on the tray on top of the cornmeal/polenta.

3

Chill the patties in the fridge for a few hours to firm up.

4

When you are ready to cook, brush the top of the patties with oil and then coat with some more cornmeal/polenta.

Grill under a hot grill, turning over half way until almost charred and the topping is crispy. You can if you prefer to, shallow fry them in oil. 

5

Serve them hot with a salsa of your choice and a herby or garlic and cucumber yoghurt and a drizzle or two of your favourite hot sauce for an extra kick.

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Ingredients

 Vegetable oil for frying or basting
 1 Jar of Bold Bean Black beans or 2 tins of other black beans drained of their liquid, approx. 400-450g
 1 Small onion finely chopped
 12 Green chillies finely chopped, depending how you like your chilli
 1 ½ tsp Ground cumin
 1 ½ tsp Ground coriander
 ½ tsp Chilli powder (optional)
 Salt and pepper
 Medium cornmeal/polenta for coating
 Plain flour / Fine cornmeal for binding, depending how moist your beans are

Directions

Serves 3 as a starter or 2 as a main
1

Add the beans, onion, chilli, spices and salt and pepper to a bowl, mix together and mash them all together. You want a chunky consistency to these, leaving some almost whole beans. You could pulse in a food processor but careful not to blitz to a paste.

Add some flour or fine cornmeal to bind if it is very moist.

2

Line a baking tray with baking paper, brush with oil and sprinkle with medium cornmeal/polenta.

Divide the bean mixture into 6 and shape into flat patties. Weigh and use a shaping ring if you wish. Place on the tray on top of the cornmeal/polenta.

3

Chill the patties in the fridge for a few hours to firm up.

4

When you are ready to cook, brush the top of the patties with oil and then coat with some more cornmeal/polenta.

Grill under a hot grill, turning over half way until almost charred and the topping is crispy. You can if you prefer to, shallow fry them in oil. 

5

Serve them hot with a salsa of your choice and a herby or garlic and cucumber yoghurt and a drizzle or two of your favourite hot sauce for an extra kick.

Notes

Antiguan Spiced Black Bean Cakes
IngredientsDirections

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