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Mexican Bean Cakes

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Mexican Appetizer, Xport 12 Servings

INGREDIENTS

6 c Pinto beans, cooked; well drained
1 md White onion; minced
2 Serrano peppers; stem and mince
1/4 ts Ground cumin; to taste
1/2 ts Salt
4 tb Peanut oil; approximate
1 c Tomato Salsa; colorful dice
1 c Sour cream
Chopped fresh cilantro

INSTRUCTIONS

Description: Take leftover pot beans, strain, dry, coarsely mash, and form
into pattie. Brown the pattie until crunchy.  See Pat's Variation with
cheese and cornmeal.
PANTRY:  See the recipe for "Pot Beans from the Mexican Table" and prepare
beans of your choice.  One jalapeno may be substituted for the serrano. Use
a light vegetable oil but add a little peanut oil to flavor.
Coarsely mash the beans.  Remove half and set aside. Puree the remaining
half.  Combine beans, onion, chilies, cumin and salt. Form into patties,
about 1/4 cup each.
Heat half the oil in a large heavy skillet. Put as many patties in the
skillet as will fit in a single uncrowded layer and fry over fairly high
heat until golden and toasty, and a little crispy (about 1 to 1-1/2 minute
per side). Transfer to a platter.  Continue until all the patties are fried
adding more oil to the skillet as necessary.
Serve hot, topped with a little salsa (the smaller diced salsa works better
than the chunky).  Top with a teaspoon (touch) of sour cream.
PAT'S VARIATION: Put patties on non-stick cookie sheet and bake, in a
preheated oven, at 425F for about 10 to 12 minutes, until heated through
and starting to crisp.  Arrange on a platter.  Mix a little sweet corn meal
(from a mix like Jiffy or Marie Callendar) with finely shredded jack,
cheddar or colby cheese.  Let that melt then dab with a little drained
salsa and sour cream. Sprinkle with chopped cilantro.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H.
McRecipe, Riverside.
Recipe By     : Vegetarian Table: Mexico / Victoria Wise
Posted to MC-Recipe Digest V1 #310
Date: Thu, 21 Nov 1996 11:57:51 -0800
From: PATh <phannema@wizard.ucr.edu>

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