|
Black Bean Pancakes with Corn Salsa and Roasted Red Pepper Sauce |
Ingredients (use vegan versions):
- 2 cans prepared black beans
- 1/4 cup plain vegan bread crumbs
- 1 red onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 jalepeno peppers, seeded and chopped
- 4 cloves of garlic, minced
- 4 red bell peppers
- 1 cup roasted corn
- 3 tablespoon chopped cilantro
- 1/3 cup chopped red onion
- 1/4 lime juice
Directions:
Roast fresh red peppers under broiler until skin is
blackened. Seal peppers in an air tight bowl, or plastic
bag for 20 minutes and then peel off skin. Drain both
cans of black beans and then mash them using fork or
blender. Chop cilantro, onion, jalepeno pepper and mix into
black beans. Add vegan breadcrumbs and mix well. Season with salt
and pepper to taste. Lightly oil a saute pan and drop large
spoonfuls of batter when pan is smoking hot. Flatten batter
with spatula. Cook pancakes two minutes on each side.
For Corn Salsa:
To roast corn, drain well if frozen, place in dry, hot
saute pan and saute until browned.
Combine one chopped jalepeno, 3 T. cilantro, 1/3 c. onion,
and roasted fresh or frozen corn with lime juice. Chill.
For Red pepper Sauce:
Puree peeled and seeded red peppers, add salt and pepper to
taste. Keep warm in a sauce pan until needed. If sauce is
too thick, thin with soy milk if desired.
Assemble by spooning about 1/4 cup of red pepper sauce on
plate. Top with 3-4 pancakes. Garnish with the roasted corn
salsa.
Serves: 4
Preparation time: 20 minutes
|
