Tropical Black Bean Patties

🥘 Ingredients

• black beans
  1 unit
• black pepper
  ½ tsp
• butter
  1 tbsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  ½ cup
• jalapeño
  1 unit
• jasmine rice
  ¾ cup
• lime
  2 unit
• pineapple
  1 c
• salt
  2 tsp
• shallot
  1 unit
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tsp
• tempura batter mix
  1 c

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Zest and quarter lime . Drain pineapple . Quarter grape tomatoes . Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot . Finely chop jalapeño , removing ribs and seeds for less heat. Drain and rinse black beans .

   lime: 2 unit, pineapple: 1 c, grape tomatoes: ½ cup, cilantro: ¼ cup, shallot: 1 unit, jalapeño: 1 unit, black beans: 1 unit
2. 

   2

   In a small pot , combine jasmine rice , ¾%cup water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine smoky 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.

   smoky red pepper crema: 2 tbsp, salt: 1 tsp, black pepper: ½ 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 ⅓%cup water; stir until thoroughly combined. Batter should be very thick but not dry; add a splash of water if necessary. Stir in cilantro stems and remaining shallot. Season with pepper.

   tempura batter mix: 1 c, southwest spice blend: 1 tsp, garlic powder: 1 tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ¼%cup scoops of batter and lightly press down to form small patties. Cook until golden brown and crisp ⏱️ 3 minutes per side.

   cooking oil: 2 tbsp
6. 

   6

   Fluff rice with a fork; stir in lime zest, 1%tbsp butter , and remaining cilantro leaves. Season with salt. Divide rice between plates and top with patties and salsa. Drizzle with crema and serve.

   butter: 1 tbsp