Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 1 hour
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Entree
Ingredients
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
1/2 cup Finely chopped green bell pepper
2 Large garlic cloves, minced
1 2/3 cups Cooked black beans
2/3 cup Fine dry bread crumbs
1/3 cup Fresh cilantro leaves, chopped fine
Kosher salt and freshly ground black pepper
2 Large eggs, beaten lightly
1 cup Yellow cornmeal
Vegetable oil, for frying
Spicy Cilantro Sauce, recipe follows
Spicy Cilantro Sauce____
3/4 cup Chopped fresh cilantro leaves
1/3 cup Vegetable oil
3 tablespoons Soy sauce
1 clove Garlic, minced
1 tablespoon Fresh lime juice
1/2 Jalapeno chile, minced
Kosher salt and freshly ground black pepper
Preparation
Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs.
Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft.). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours.
Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain.
Cook's Notes
Nutrition Information