Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
Sourdough Black Bean Griddle Cakes with Mango and Roasted Pepper Salsas
Sourdough griddle cakes made with black bean flour, seasoned Indian-style, make a tasty appetizer, savory breakfast, or snack. They are topped here with two colorful salsas: mango-scallion-tomatoes, and roasted pepper-arugula-shallot.
Prep time 40 minutes + 8-hour ferment for dough Cook time 15 minutes Makes 25-35, depending on size
Ingredients
Spice Blend
1 teaspoon black mustard seeds, lightly roasted and ground
1 teaspoon cumin seeds, lightly roasted and ground
2 teaspoons coriander seeds, lightly roasted and ground
8 curry leaves, lightly roasted and ground
Griddle Cakes
3 cups black bean flour
Spring water, non-chlorinated, room temp
Full ½ cup rye or whole wheat sourdough starter, fed the previous day and actively bubbling
1 Tablespoon aka (red) miso
1” knob of fresh ginger, peeled and grated
3 cloves garlic, minced finely
1 green Thai chili
2-3 teaspoons of spice blend, to taste
Mango Salsa
1 12-ounce back of frozen mango slices, defrosted and diced
¾ cup cherry tomatoes, diced
2 Tablespoons fresh ginger, grated
2 scallions, sliced thinly
½ lime, juiced
2 teaspoons non-pareil capers
1 red Thai chile, diced (optional for those who like more heat)
Roasted Pepper Salsa
2 cups baby bell peppers, cored, roasted and diced
1 shallot, diced finely
1 packed cup, baby arugula, chopped
1/3 cup cilantro, chopped
½ lime, juiced
2 teaspoons non-pareil capers
1 green Thai chile, diced (optional, for those who like more heat)
Directions
Spice Blend
Heat a skillet for a few minutes over a medium flame. Add all spice blend ingredients and dry roast, stirring constantly, for a few minutes ~ just until the mix becomes fragrant. Remove from heat immediately. Do not allow the spices to smoke and burn or they will taste bitter and acrid. Cool and grind in a spice/coffee grinder.
Griddle Cakes
Stir in enough water to the flour to create a soft dough, mixing it well with a wooden spoon and then your hands. Allow it hydrate for 10 minutes, then add the sourdough starter, mixing it well with your hands. Knead it in the bowl for a few minutes. Cover with wrap. Set aside in a warm corner for an hour.
Stir in the miso paste now, mixing it in well with your hands. Cover and set in a draught-free, warm corner and allow to ferment for about 8 hours. Unlike wheat doughs, this bean dough has no gluten to help it rise, but it will become light and airy.
Stir in the ginger, garlic, chili, and spice blend now. Taste to correct seasonings as you like.
Preheat a large nonstick skillet over medium flame for 5 minutes as you shape and cut the dough.
Transfer the dough to a large cutting board. With a rolling pin, flatten evenly to ½”-5/8” thickness. With a straight edge, press the sides to square them off, leaving you with a large rectangle. Use a knife to cut 2- 2½” diamonds or triangles.
Transfer several cakes to the hot skillet. Cook for 1-2 minutes or until the underside is nicely browned. Flip and cook another couple of minutes. The cakes are done when they solidify and are toasted on both sides. Transfer to a woven placemat or rack and repeat until all the dough is used. Keep them covered to stay warm if you aren’t making them in advance.
Mango Salsa
Toss all ingredients, save the capers, in a food processor and pulse a few times. Transfer to a bowl and stir in the capers. Taste and correct flavors as you like. Set aside at room temp for a few hours for flavors to meld. Cover and refrigerate if you make the salsa further in advance.
Roasted Pepper Salsa
Deseed peppers. Dry roast on parchment paper in a 375°F/190°C oven for 20-25 minutes or until they soften, begin to collapse and crisp up on their edges. Cool and dice.
Add all ingredients to a bowl, mix, taste to correct seasonings as you like. Set aside at room temp for a few hours for flavors to meld. Cover and refrigerate, if you make the salsa further in advance.
Putting It All Together
Serve the griddle cakes warm or reheated, topped with the salsas that you have warmed to room-temp to appreciate their fullest flavors.
