Stuffed Monster Heads
Spooky Black Bean Cakes
I adore black bean cakes. They are an exotic way to serve a brightly colored salsa or other dip that is really different and elegant. At the same time, they can be informal and silly, and perfect for a Halloween party. I like to serve these with Black, Orange and Green Salsa and/or Monster Guacamole. These are perfect for appetizers, but also make a fantastic vegetarian entree.
dash or two hot pepper sauce (to taste)
1/2 teaspoon salt
1 minced red bell pepper or 2 minced medium anaheim peppers
6 minced scallions
32 ounces black beans, rinsed and drained
1 cup fresh bread crumbs
Beat the eggs in a medium sized bowl until broken up. Add the pepper sauce and salt and mix well to incorporate. Mix in the minced pepper, scallions, and black beans. Toss to combine. Add the bread crumbs and mix well. Cover and refrigerate for at least an hour. Heat a about half an inch of olive oil in a large heavy skillet over medium/medium-high heat. Shape the mixture into 8 large balls, or 16 smaller balls. Flatten the balls slightly with your hand, and dredge in the cornmeal. Place the balls in the oil mixture and cook for one minute. Flatten to the desired thickness with a spatula, then cook for an additional three minutes. Flip over and cook for three minutes, or until the mixture is solid and browned. Drain on paper towels. Serve warm or at room temperature.
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