Boudro's Black Bean Griddle Cakes
Vegan, gluten-free and fresh from Chef Manny at Boudro's on the San Antonio River Walk. This exotic offering can work both as an entrée or an appetizer. And it makes use of one of my favorite superfoods...avocado. Sit outside by the water and enjoy! Click Here to watch these griddle cakes come together in the kitchen.
Ingredients
Black Bean Griddle Cakes:
- 2 pounds ½black beans
- 1 Onion peeled & quartered
- 3 cloves garlic
- 2 to 3 Serrano Chilies
- 1 Gallon Water
Basque Piperade:
- 3 Poblano peppers
- 2 jalapeño peppers
- 4 Serrano Peppers
- 2 Yellow Bell Peppers
- 2 red bell peppers
- 3 Roma tomatoes
- 3 Tblspn EVOO
Garbanzo Roasted Tomato Avocado Relish:
- 2 cups Garbanzo Beans cooked
- 1 cup Oven Roasted Roma Tomatoes large diced
- 2 cups Fresh Avocados diced
- cup ½Fresh Cilantro chopped
- ½ Tsp EVOO
Instructions
Black Bean Griddle Cakes:
- Simmer Beans for 2 to 2 ½ hours. Pour off most of the water and puree while warm. Place on jelly roll pan to cool. Dust with rice flour. Form into round cakes and place on griddle flipping at 3 minutes.
Basque Piperade:
- Preheat olive oil in skillet. Cut all peppers and the tomatoes into ½" chunks. Add peppers, garlic, tomatoes and onions. Roast over medium heat until soft and slightly colored. Season with Salt and Pepper.
Garbanzo Roasted Tomato Avocado Relish:
- Toss all ingredients in a bowl and season with Salt & Pepper to taste.
ASSEMBLY OF BLACK BEAN GRIDDLE CAKES:
- Place ½ cup of piperade into middle of large plate. Place griddled Black bean patty on top of piperade. Place Avocado-Garbanzo relish around black bean cake. Garnish with a fried plantain slice and serve.
Tried this recipe?Let us know how it was!