Tropical Black Bean Patties

Name: Tropical Black Bean Patties with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup Rice; 4 tbsp Smoky Red Pepper Crema; 1 unit Jalapeño; 4 oz Tomato; 1 Black Beans; 82 g Tempura Batter Mix; 1 Lime; 1 tsp Garlic Powder; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 4 oz Pineapple; 1 unit Shallot; 3 tsp Salt, tsp; 2 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp

with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema

By Recipe0 System

It’s hard NOT to love any ingredient when it’s patty-fied, aka mixed into a batter and cooked until perfectly golden. This version stars black beans, which we mash until creamy, then fold into a Southwest-spiced tempura batter and cook until tender and crispy. They’re served over cilantro-lime rice, then topped with a savory-sweet pineapple salsa and drizzled with smoky red pepper crema. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
4 tbsp Smoky Red Pepper Crema
1 unit Jalapeño
4 oz Tomato
1 Black Beans
2 7/8 oz Tempura Batter Mix
1 Lime
1 tsp Garlic Powder
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
4 oz Pineapple
1 unit Shallot
3 tsp Salt, tsp
2 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Zest and quarter lime. Drain pineapple. (TIP: Save the pineapple juice for adding to smoothies or cocktails!) Quarter tomatoes. Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, in a small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

In a separate small bowl, combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.
4

Transfer beans to a medium bowl; mash with a potato masher or fork until almost smooth. (It’s OK if there are still some larger pieces.)

Add tempura mix, Southwest Spice, garlic powder, ¾ tsp salt, and 1⁄3 cup water (1½ tsp salt and ²⁄3 cup water for 4 servings); stir until thoroughly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

Stir in cilantro stems and remaining shallot. Season with pepper.
5

Heat a drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties. Cook until golden brown and crisp, 3-4 minutes per side.
6

Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), and remaining cilantro leaves. Season with salt.

Divide rice between plates and top with patties and salsa. Drizzle with crema and serve.

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