Tropical Black Bean Patties

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• black beans
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking
• garlic powder
  1 tsp
• grape tomatoes
  8 unit
• jalapeno
  1 unit
• jasmine rice
  1 testcup
• lime
  1 unit
• pineapple
  1 oz
• salt
  1 tsp
• shallot
  1 unit
• small pot
• smokey red pepper crema
  4 tbsp
• tempura batter mix
  100 g

🍳 Cookware

• small bowl
• medium bowl
• potato masher
• large pan

1. 

   1

   Wash and dry all produce. Zest and quarter lime . Drain pineapple . Note carefully: Save the pineapple juice for adding to smoothies or cocktails. Quarter grape tomatoes . Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot . Finely chop jalapeno , removing ribs and seeds for less heat. Drain and rinse black beans .

   lime: 1 unit, pineapple: 1 oz, grape tomatoes: 8 unit, shallot: 1 unit, jalapeno: 1 unit, black beans: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 1 cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   small pot, jasmine rice: 1 testcup
3. 

   3

   While rice cooks, in a small bowl , combine smokey red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper . In a separate small bowl, combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.

   smokey red pepper crema: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Transfer beans to a medium bowl ; mash with a potato masher or fork until almost smooth. Add tempura batter mix , Southwest Spice Blend , garlic powder , ¾ tsp salt, and ½ cup water (1½ tsp salt and ²⁄³ cup water for 4); stir until thoroughly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary. Stir in chopped cilantro stems and remaining shallot. Season with black pepper.

   tempura batter mix: 100 g, Southwest Spice Blend: 1 tbsp, garlic powder: 1 tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Scoop the batter in ¼-cup portions, lightly press down to form small patties. Cook until golden brown and crisp, turning occasionally ⏱️ 4 minutes .

   cooking
6. 

   6

   Fluff rice with a fork; stir in lime zest, butter , and remaining cilantro leaves. Season with salt. Divide rice between plates and top with patties and salsa. Drizzle with crema and serve.

   butter: 2 tbsp