Recipes Included On This Page Barbados Black Bean Cakes w/Mango Salsa Blood Pancakes and Black Pudding from Finland Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Barbados Black Bean Cakes w/Mango Salsa Recipe By : Vegetarian Times Low Fat & Fast Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MANGO SALSA: 2 cups mango -- peeled & diced 1/2 cup red bell pepper -- chopped 1/4 cup red onion -- finely chopped 1 serrano pepper -- seeded & minced 2 tablespoons fresh cilantro -- coarsely chopped 2 teaspoons fresh ginger root -- minced 1 tablespoon lime juice BLACK BEAN CAKES: 2 15 oz. cans black beans -- rinsed & drained 1/4 cup fresh cilantro -- chopped 1/4 cup red onion -- finely chopped 1 egg white (or substitute) -- slightly beaten 1 teaspoon ground cumin 1 teaspoon garlic -- minced 1/2 teaspoon ground allspice 1/8 teaspoon cayenne pepper 1/3 cup whole wheat bread crumbs nonstick cooking spray 1 tablespoon olive oil Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set aside. For the black bean cakes, place beans in a large bowl and coarsely mash until they stick together. Add cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix until well blended. Divide bean mixture into 8 equal parts. Shape into 1/2" thick patties. Coat patties with bread crumbs. Spray both sides of patties with nonstick cooking spray. Heat oil in a skillet over medium-high heat. Add bean cakes and fry until golden brown on both sides, turning once, about 8 minutes total. Serve warm with Mango Salsa. Garnish with cilantro and lime wedges, if desired. Typed by Karen C. Greenlee [greenlee@bellsouth.net] lyn Hillman**Barbados Black Bean Cakes w/Mango Salsa**lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3231 0 0 0 0 0 0 0 * Exported from MasterCook * Blood Pancakes and Black Pudding from Finland Recipe By : Encyclopedia of European Cooking Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint calf's or sheep's blood -- (10 ounces) 1 gill beer -- (5 ounces) 1 Egg 1 small onion 4 tablespoons rye flour 4 tablespoons barley flour 1 pinch mixed herbs 2 teaspoons salt Cranberry jelly Melted butter 2 ounces pork fat -- for frying Blood Pancakes (Veriohukaiset) Strain the blood into a bowl. Chop the onion finely, fry lightly and add to the blood with the beer, beaten egg, herbs, seasoning and flours. Stir well until the batter is smooth then leave to stand for about 30 minutes. Pour a thin layer of batter into a small, hot, greased pan and fry on both sides until done. When all the batter is used up, serve the pancakes hot with cranberry jelly and melted butter. Black Pudding (Veripalttu) Prepare the mixture in the same way as for blood pancakes. Then pour the batter into a greased baking dish and put into a moderate oven to cook until the top is brown. Serve the pudding hot. From the Encyclopedia of European Cooking, edited by Musia Soper; pub. by Spring Books, Hamlyn House, London; 1962. Contributed to the FareShare Gazette by Hallie Hallie**Blood Pancakes and Black Pudding from Finland**buddy@connect.ab.ca Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -