Black Bean Cakes (Antigua and Barbuda)

READY IN: 21mins
YIELD: 6-8 cakes




  • Prepare the salsa:
  • Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
  • Place in a hot oven (mine was set to 500 degrees).
  • Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
  • Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
  • Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
  • Prepare the cilantro yogurt:
  • Mix the yogurt with the cilantro and lemon juice and set aside.
  • Prepare the bean cakes:
  • Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
  • Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
  • Remove from heat and keep warm.
  • To serve, top with salsa and cilantro yogurt.