Black Bean Cakes
Instructions:
- 2 Cup Cooked or 1 can; (19 ounces) black beans, drained
- 1/4 Cup Cilantro leaves; (packed)
- 2 Teaspoon Ground cumin
- 2 Teaspoon Chili powder
- 1/2 Teaspoon Dried oregano
- 1/2 Teaspoon Salt
- 2 Tablespoon Sour cream
- 4 Scallions; green and white parts, thinly sliced
- 1/2 Red bell pepper; seeded and finely chopped
- 1/4 Cup Dry bread crumbs; or dehydrated mashed potato flakes (or more if needed)
- 2 Tablespoon Yellow cornmeal
- 2 Tablespoon Vegetable oil
- Garnish: sour cream; chopped fresh cilantro, diced fresh red bell pepper
- In a food processor, puree the black beans with the cilantro leaves, cumin, chili powder, oregano, salt and sour cream.
- Transfer the mixture to a mixing bowl and add the scallions, red bell pepper and enough bread crumbs to bind the mixture tightly.
- Form the mixture into twelve 2−inch disks and dredge them in the cornmeal.
- In a large non−stick skillet, heat the vegetable oil. Saute the cakes for 2 to 3 minutes on each side or until the cornmeal is browned. Serve immediately garnished with sour cream, cilantro and diced red bell pepper.