What's Cooking: Roasted Corn and Black Bean Cakes

12:55 PM, Sep 20, 2013   |    comments
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WHITEHALL, Mich. (WZZM) -- Harbor View Grille in Whitehall is known for its delicious seafood all year long, but it's often what goes with the fish that makes the meal great.

Here is Chef Emil Roussou's recipe for his Roasted Corn and Black Bean Cakes:

Bean Cake Ingredients:

  • 3 cups cooked black beans
  • 1/2 cup bread crumbs
  • 1/4 cup diced roasted bell pepper
  • 1/4 diced caramelized onions
  • dash of hot sauce
  • 1/2 tsp ground cumin
  • 1/2 chili powder
  • 1/2 granulated garlic
  • dash of salt and pepper
  • 1 cup roasted corn
  • 1/2 cup chopped cilantro
  1. In a medium bowl, combine all vegetables, season with salt and pepper and add to beans
  2. Using potato masher, combine all ingredients until beans become a rough mash
  3. Form into 3 oz balls, then into cakes and dredge in panko bread crumbs
  4. salte in canola oil for 3-4 minutes on each side, medium to high heat

Roasted Bell Pepper Sauce

  •  1 cup roasted bell peppers
  • 2 medium grilled tomatoes
  • 1 cup vegetable stock
  • 1/2 tsp ground cumin
  • dash of hot sauce
  • 1/2 chili powder
  • 1/2 granulated garlic
  • dash of salt and pepper
  1. In medium sauce pan, add stock to peppers and tomato. Bring that to a boil, then a simmer
  2. Add spices, season with salt and pepper
  3. Pour into blender, puree

Cilantro Sour Cream

  • 8 oz sour cream
  • 1 tbsp. chopped cilantro
  1. Mix

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