Mexican bean cakes

Yield: 12 Servings

Measure Ingredient
6 cups Pinto beans, cooked; well drained
1 medium White onion; minced
2 \N Serrano peppers; stem and mince
¼ teaspoon Ground cumin; to taste
½ teaspoon Salt
4 tablespoons Peanut oil; approximate
1 cup Tomato Salsa; colorful dice
1 cup Sour cream
\N \N Chopped fresh cilantro

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 ¼ 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 1-½ 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@...>

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