| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9231
Converted by MM_Buster v2.0l.
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