Shrimp and Black Bean Cakes

I made this for a gathering and served it as an appetizer with a side of lime crema but you can also serve these as a meal with 3 patties per serving with watercress and jicama salad. I wanted to serve them hot so I cooked these off after my guests arrived and cooked them in batches. They cook over a medium low heat and takes about 2 minutes per side.


Shrimp and Black Bean Cakes with Lime Crema - yields 42 - 2 oz patties
2 cups finely diced red bell peppers
2 bunches green onions, thinly sliced
1 bunch cilantro, chopped
3 pounds shrimp, peeled and deveined and chopped
3 T each coriander and cumin seeds, toasted and freshly ground

6 -7 cups cooked black beans, drained
2 each eggs
1 T freshly minced garlic
2 - 3 cups panko (japanese style bread crumbs)

In a large bowl, place the first five ingredients plus 1 cup to 2 cups of whole black beans.

Sprinkle with salt and pepper and toss well to mix.

Puree the remaining black beans with the eggs, garlic and salt and pepper to season in a food processor till smooth, add water to reach a hummus-like constitency.

Scrap the black beans into the bowl with 2 cups of panko and mix thoroughly.

Add more panko if the cakes feel too wet. I try to add the least amount of panko as possible to get the moistest cakes. So add panko until the cakes hold their shape well but still slightly wet. Panko can be substituted with plain bread crumbs.

Form a small tester patty and cook it for taste. Adjust seasoning by adding salt, pepper or even more coriander and cumin if you desire.

Shape into patties, about 2 ounces each which is about a 1/4 cup in volume, and hold in a baking dish or sheet pan sprinkled with lightly with panko to avoid sticking, stack them once by laying a sheet of parchment paper in between.

To cook sprinkle olive oil into a warmed skillet over medium heat and cook about 2-3 minutes per side. Look for a browned crust and check the first one for doneness throughout by cutting it in half.