Sesame Carrot Pancakes W/Black Bean Garlic Sauce

Asian black bean sauce is actually made from soy beans, which turn black as they ferment. When I saw the contest ingredients I was inspired to attempt a version using actual black beans. The sauce pairs nicely with the colorful sesame carrot pancakes. This recipe can be served as a unique side dish or as a hot or cold appetizer.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 16-20 pancakes

Ingredients

• Pancakes

• 3  slices  white bread, toasted crisp
• 1  cup fresh carrot, grated (about 2 medium)
• 2  tablespoons sesame seeds, toasted
• 2  green onions, sliced
• 1  teaspoon sea salt
• 2  eggs, lightly beaten
• 1  garlic clove, minced
• 2 -4  tablespoons canola oil (for light frying)

• Sauce

• 1 (15 ounce) can black beans (rinsed, drained and mashed)
• 1  tablespoon  sesame oil
• 2  garlic cloves, minced
• 1  teaspoon lime juice
• 1⁄2 tablespoon low sodium soy sauce
• 1⁄2 tablespoon rice vinegar
• 1  teaspoon sugar
• 1⁄8 teaspoon ginger
• 1  dash sea salt
• 2  green onions, sliced

Directions

1. For Pancakes: Process the toast in blender or food processor (to small, but not necessarily fine, crumbs) and combine with the rest of the ingredients in a small bowl.
2. Heat half the oil in a deep-sided griddle or frying pan, to about 350°. Spoon a Tablespoon of batter onto the griddle, flatten out slightly, and fry until golden on the bottom. Flip over and fry the other side. Continue until all the batter is used up; adding additional oil if necessary.
3. For Sauce: Combine mashed beans and sesame oil in small bowl. Add the rest of the ingredients & stir well. Serve a dab of sauce on top of each pancake.