1 c. Carrots (shredded)
1 med. Onion (chopped fine)
1/4 c. Canola oil (or olive oil)
1 med. Red pepper (diced fine)
1 med. Yellow pepper (diced fine)
3 c. Black beans (drained)
2 t. Cumin
1T. Parsley (fresh or dried)
1/4 to 1/2 t. Ceyenne pepper
11/2 t. Salt
1 c. Cornmeal
Red Pepper Coulis: 1 15-oz jar Roasted red peppers (drained)
1/2 t. Fresh garlic (chopped fine)
1 T. Extra virgin olive oil
1 T. Vegetable stock
to taste Salt
On medium-high heat, saute carrot and onion with oil until onion is clear. Add peppers; saute 2-3 minutes until pepper is soft. Add next five ingredients; mix. Cook 5 minutes; set aside to cool slightly. Transfer to mixing bowl; add cornmeal until mixture becomes sticky enough to form patties. Form patties; pan fry until crispy using nonstick vegetable spray. Serve warm with red pepper coulis.
Red Pepper Coulis: Mix all ingredients in blender. Serve room temperature over black bean cakes.
Yields: 16 3-inch cakes and 16 tablespoons coulis.
Per Serving: Calories: 150; Fat: 5.6 g; Sat Fat: 1 g; Sodium: 572 mg; Carbs: 21.1 g; Dietary Fiber: 4.9 g; Sugar: 1.2 g; Protein: 4.8 g.