Panfried black bean coriander cakes

1 servings

Ingredients

Quantity Ingredient
¼ cup Finely chopped onion
¼ cup Finely chopped green bell pepper
1 large Garlic clove; minced
1 tablespoon Unsalted butter
1 19 ounces ca black beans; rinsed and drained
; (about 1 2/3 cups)
⅓ cup Fine dry bread crumbs
1 large Egg; beaten lightly
3 tablespoons Fresh coriander leaves; chopped fine
½ teaspoon Salt
½ cup Yellow cornmeal
Vegetable oil for frying

Directions

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 ¼-inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1½ minutes on each side, transferring to paper towels to drain.

Serve bean cakes with salsa (recipe follows).

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9231 Converted by MM_Buster v2.0l.

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