This was so good I look forward to making it again. We loved it. The ginger cilantro cream was good and the black bean cakes were really good but the two together were terrific. I did go a little light on the crushed red pepper…probably half of what was called for in the recipe. It was the perfect amount of heat (for me). I followed the rest of the recipe pretty closely – probably a little more garlic and onions that the recipe suggested. It was a quick and easy meal.
I was going to serve it with a light salad but had fresh asparagus that I flashed sauteed with a little lemon olive oil, lemon zest and the rest of the lime juice from the bean cakes. Delicious.
Original post May 1, 2014