Panfried Black Bean Coriander Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/4 cup finely chopped onion |
1/4 cup finely chopped green bell pepper |
1 large garlic clove, minced |
1 tablespoon unsalted butter |
a 19-ounce can black beans, rinsed and drained (about 1 2/3 cups) |
1/3 cup fine dry bread crumbs |
1 large egg, beaten lightly |
3 tablespoons fresh coriander leaves, chopped fine |
1/2 teaspoon salt |
1/2 cup yellow cornmeal |
vegetable oil for frying |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve bean cakes with salsa.
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