|¼ cup||Finely chopped onion|
|¼ cup||Finely chopped green bell pepper|
|1 large||Garlic clove; minced|
|1 tablespoon||Unsalted butter|
|1||19 ounces ca black beans; rinsed and drained|
|; (about 1 2/3 cups)|
|⅓ cup||Fine dry bread crumbs|
|1 large||Egg; beaten lightly|
|3 tablespoons||Fresh coriander leaves; chopped fine|
|½ cup||Yellow cornmeal|
|Vegetable oil for frying|
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 ¼-inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1½ 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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