I have been wanting to make these for a VERY long time. One of my favorite restaurants back home in the Charleston area, Vickery’s, has these on their menu. They are my go-to. So so soooo good!!!! The combination of spice and the sweetness of the balsamic vinegar are just divine.
You Will Need:
For the cakes…
- 2 cans (15 ounces each) no salt added black beans, rinsed and drained
- 1 egg white, lightly beaten
- 2 tbsp finely minced onion
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cayenne pepper (or more if you like…MONICA!)
- 1/2 tsp garlic powder
- 1-2 tsp blackened seasoning
- salt & pepper to taste
- 4 teaspoons coconut oil, divided
For the garnish…
- 12 oz uncooked spinach
- 1 can petite diced PLAIN no salt added tomatoes , drained
- 1 large red onion, cut into rings about .5 inch thick
- 1-2 cups Balsamic vinegar (I never measure vinegar so this is an estimate)
- 1-2 Tbsp olive oil
- Head olive oil in deep pan over medium heat. Add onions and about 1/4 or 1/2 cup of the vinegar- making sure all of the onions are well coated. Let them sauté until soft – cover the pan and turn the heat to medium low after about 5 minutes. At this point, I put my tomatoes in a bowl and let them soak in some balsamic vinegar for probably 15-20 minutes. Optional.
- Turn oven to 200 degrees F (this is so you can keep finished cakes warm) While onions are cooking- prepare the bean cakes. In a large bowl, mash beans with a potato masher. Stir in the egg white, onions, and spices. Shape into eight 2-1/2-in. patties
- Heat 2 tsp of coconut oil and add first four cakes. Cook for about 5 minutes on each side or until they are brown on top. If you don’t cook them long enough they WILL fall apart!
- While cakes are cooking, check your onions. If they are soft, wilt in spinach with another 1/4 to 1/2 cup of vinegar. Use tongs to make sure leaves are evenly coated. Cover and let wilting finish.
- When first batch of the cakes have finishes, transfer them to a foil lined cookie sheet and put them in the oven. Heat remaining coconut oil and cook last 4 cakes.
- Add tomatoes to the spinach & onions with any remaining vinegar (or from the bowl if you soaked them). Turn heat to low and cover, letting the veggies finish sautéing together.
- Serve 2 black bean cakes on top of a heaping 1/2 cup of veggies. Garnish with fat free (or full fat if you’re so inclined) sour cream and a sprinkle or two of cayenne.
- I served these with Sweet & Spicy cucumbers: http://ourbestbites.com/2010/08/sweet-and-spicy-cucumber-slices/