Cooking time: 40 mins
Easy - for beginners
Serves: 6-7
Description
From the Cafe Sunflower cookbook
Ingredients
- First Ingredients:
- 2 cups cooked black beans
- 3 tsp Jamaican jerk seasoning
- ¼ cup cilantro
- ¼ cup parsley
- 1 medium red onion, roughly cut
- 4 garlic cloves
- ¼ cup extra virgin olive oil
- 1 tsp baking powder
- salt to taste
- 2 to 2 ½ cups flour
- Second Ingredients:
- 2 cups cooked black beans
- ¼ cup chopped cilantro
- salt to taste
- Enough oil to pan-fry the black bean cakes
- Pineapple Sauce:
- ½ cup pineapple, cut into ¾-inch cubes
- ¼ cup yellow onions, roughly sliced
- 1 garlic clove, chopped
- 2 Tbs. oil
- ½ cup pineapple
- 1 cup pineapple juice
- 1 cup vegetable stock
- 2 Tbs Agave nectar (or honey)
- ¾ tsp salt
- ¼ tsp turmeric
- ½ tsp Jamaican jerk seasoning
- 3 tsp cornstarch slurry: dissolve 1 tsp cornstarch in 2 tsp water
Method
- In a food processor, add all of the first ingredients except for the flour & blend until smooth.
- Add the flour, one cup at a time, mix until a thick batter forms. Transfer the mixture to a large bowl. Add the second ingredients to the bowl. Mix well. Add salt to taste. Set aside.
- Heat the oil in a skillet over medium heat. Drop the batter by the spoonful. When the bottom of the cake is firm (about 3 mins), flip over & press into pancake shape. Pan-fry both sides to golden brown.
Serve with Pineapple Sauce:
- In a large pan, sauté pineapple, onions & garlic until onions are translucent.
- Add pineapple juice, vegetable stock, agave nectar (or honey), salt, turmeric & Jamaican jerk seasoning. Bring to a boil. Reduce heat & simmer for 30 mins.
- Add the cornstarch slurry. Stir well & remove from heat (cool about 5 mins).
- In a food processor or blender, purée until smooth.