1/4 c Finely chopped onion
1/4 c Finely chopped green bell
-pepper
1 lg Garlic clove; minced
1 tb Unsalted butter
1 19 ounces ca black beans;
-rinsed and drained
; (about 1 2/3 cups)
1/3 c Fine dry bread crumbs
1 lg Egg; beaten lightly
3 tb Fresh coriander leaves;
-chopped fine
1/2 ts Salt
1/2 c Yellow cornmeal
Vegetable oil for frying
In a small heavy skillet cook onion, bell pepper, and garlic in butter over
moderately low heat, stirring occasionally, until softened. In a bowl mash
one-third beans with a fork and stir in remaining beans, onion mixture,
bread crumbs, egg, coriander, salt, and pepper to taste.
Form mixture into four 4-inch patties. (Mixture will be wet and soft.)
Gently dredge patties in cornmeal and transfer to a large plate lined with
plastic wrap.
In a heavy skillet heat 1/4-inch oil over moderate heat until hot but not
smoking and cook patties in 2 batches 1 1/2 minutes on each side,
transferring to paper towels to drain.
Serve bean cakes with salsa (recipe follows).
Yield: 2 servings
Yields
1 servings