Meals Matter

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Contributed By: ashleyb333
Gourmet

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.

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