Black Bean Cakes Two Ways

Pretty, isn't it? And don't tell anyone, but it's vegetarian! I can't stop eating them they're so good.

I did my own take on this Chow.com recipe today. Instead of serving black bean cakes with a fried egg and avocado crema, I made a simple slaw with celery, bell pepper, a tiny bit of mayo, and some dijon mustard. I topped it with some black pepper and celery leaf garnish. It's a really great contrast of textures and flavors.

Alternatively, the exact same ingredients can be made into a more filling, more transportable sandwich! I altered the recipe a little to fit what I had on hand, but you can click here for the original.

• 1/4 cup finely ground yellow cornmeal (I'd use flour next time)
• 1/2 cup dried black beans, soaked overnight, cooked, and drained (about two cups)
• 2 medium garlic cloves, finely chopped (I forgot these completely)
• 1 large egg
• 2 slices Orowheat bread, toasted until pretty crisp and processed in a food processor
• 1/2 cup fresh cilantro
• 1/2 medium yellow onion, cut into large pieces
• 4 teaspoons hot sauce
• 1/2 teaspoon kosher salt

Pulse everything in a food processor until it comes together. You should still be able to see pieces of parsley and onion, but they can be pretty small. Divide the mix into six portions and form each portion into a patty. Coat with cornmeal or flour, and pan fry until browned on both sides. Serve hot, or refrigerate and reheat in a toaster oven later. Enjoy!