Baja Black Bean Cakes With Spicy Sweet Potato Sauce

Recipe Ingredients

		Spicy Sweet Potato Sauce
2 cups	474ml	Cubed (1") peeled sweet potato
1/2 cup	118ml	Tomato juice
1/4 cup	59ml	Red Chile Sauce - (see recipe)
2 tablespoons	30ml	Lime juice
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Freshly-chopped cilantro
		Salt - to taste
		Black Bean Cakes
1 can		Black beans - (15 oz) - drained, rinsed
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
1 cup	146g / 5.1oz	Finely-diced seeded red pepper
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
2 tablespoons	30ml	Finely-diced seeded jalapeño pepper
3 tablespoons	45ml	Freshly-chopped cilantro
2 tablespoons	30ml	Lime juice
1/2 cup	31g / 1.1oz	Unbleached flour - divided
2 tablespoons	30ml	Cornmeal
1 teaspoon	5ml	Chili powder
		Safflower oil - as needed
		Green Chiles And Almond Cream - (see recipe)

Recipe Instructions

Begin by preparing the Spicy Sweet Potato Sauce: Place the cubed sweet potatoes in a steamer basket and steam them for 10 to 15 minutes or until tender. Allow the sweet potatoes to cool for 10 minutes.

Transfer potatoes to a food processor or blender, add the tomato juice, Red Chile Sauce, lime juice, cumin, and cinnamon, and process until smooth.

Transfer the sauce to a small saucepan, add the cilantro, season to taste with salt, and stir well to combine. Warm the sauce over low heat while preparing the Baja Black Bean Cakes.

In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeño pepper, cilantro, and lime juice, and stir well to combine.

On a plate, place 1/4 cups flour, cornmeal, and dash of chili powder, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4-cup measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator.

Lightly oil a non-stick cookie sheet with a little safflower oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little safflower oil on the tops of each bean cake. Bake them at 450 degrees for 12 to 15 minutes or until lightly browned and crisp on the outside. Top individual servings of the bean cakes with some of the Spicy Sweet Potato Sauce and a dollop of the Green Chiles and Almond Cream.

Source:
"The Vegan Chef at http://www.veganchef.com"

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