Potato, Black Bean and Corn Cakes

5.0 (1 reviews)

1 lb. carrots, peeled, plus
1 large carrot, peeled and grated
1 small onion, peeled and quartered
1 bay leaf
Salt and pepper to taste
4 stems dill weed, cut into small pieces
3 large potatoes
1 cup corn kernels
1 cup sliced scallion greens
1 cup cooked black beans
2-3 Tbsp. olive oil
1 lb. spinach leaves, washed and stems removed

• Place the whole carrots, onion and bay leaf into a 2- to 3-quart pan, cover with cold water and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, until the carrots are tender. Remove the bay leaf, then strain the vegetables and purée them in a blender or food processor. Add salt and pepper and the dill. Keep the purée warm.
• Peel and grate the potatoes. Combine with the corn, grated carrot, scallions and black beans.
• Heat the oil in two large skillets. Form 8 patties by spooning the mixture into the pans and flattening into circles. Sauté over medium heat 3 minutes on each side, until golden brown. The cakes can be kept warm in a 250 degree F oven for 10 minutes if necessary.
• Arrange a bed of spinach on 4 serving plates and top with 2 potato cakes each. Surround with the warm carrot purée and serve immediately.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind