| 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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