Garbanzo & Black Bean Cakes with Spicy Mayo October 12, 2009

Prepped and Formed

My good friend, Lela, told me to make her chick pea burgers to add to my food blog and I was happy to oblige. However, being the type of person that I am, I couldn’t just make it exactly the same way that she instructed. I had to add a couple things, change the sauce and make it more of a cake (like crab cakes) than a burger. These would make a great main course, or could be made into a sandwich. If you made the cakes small, you could also do them as a party appetizer with the sauce on the side.

Lela suggests a yogurt sauce with dill, onion, garlic, salt & pepper, and hot sauce but that would kill me (yogurt) so I made
a Spicy Mayo:
1/2 c mayo
1 TBSP crushed garlic
1-2 TBSP sriracha asian hot sauce or other hot sauce
Stir well and set aside for serving.

Bean Cakes:
2 cans garbanzo beans, drained and rinsed well
1 can black beans, drained and rinsed well
2 c bread crumbs (I made my own from oyster crackers, italian seasoning and salt & pepper)
1 egg
1/4 c mayo
1 chopped onion
1/2 c chopped cilantro
1/4 c chopped oregano
1 TBSP chopped or minced garlic
celery salt & pepper
vegetable oil for frying

Using a food processor, puree garbanzo beans into a paste and scrape into the large bowl of a stand mixer (you can also do this by hand but it is much harder). Add chopped onion, spices & herbs, black beans (these are to remain whole) egg, mayo and bread crumbs (a little at a time) until everything is blended well.

Scoop out a little at a time and form into balls. Flatten into cakes and set aside.
Heat vegetable oil in a skillet until very hot (you will need to have about a half-inch of oil and in between batches you should add more until it reaches this level, then allow the oil to get very hot again).
Cook several at a time until the bottom is medium brown. Flip once and allow the other side to get brown. This will ensure they stay together. Drain on paper towels and serve.

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