These are gluten free delicious little cakes of black bean and potato. They are easy to make and offer a creative yummy option for dinner that compliment chicken, beef or prawns or even just by themselves for the vegetarian crowd.
Boil the potatoes covered in water until totally soft but not to the point that they are falling apart. Remove from the water immediately and let them steam themselves dry.
Peel the potatoes once they cool enough to handle and mash them in a medium mixing bowl while they are still warm.
Sauté the shallots in the butter on medium heat until they begin to brown and then add the garlic and chilli powder and sauté for 1 more minute.
Transfer the sautéed stuff to a food processor or a blender and then add half or 1 can of the black beans, the egg and the cilantro. Puree until mixture comes together but is not totally smooth.
Transfer to the mixing bowl with the potatoes. Add the rest of the beans and the salt and then stir to incorporate.
Add the chickpea flour and stir until completely incorporated. The mixture will still be a little wet, but you should be able to form some rustic little cakes from it. If it is too wet, add more chickpea flour, 1 tablespoon at a time until it is working for you.
Extra spices are always good for me and ground cumin and coriander are perfect choices here.
Sub the second can of black beans with pinto, kidney or navy beans for nutritional variety.