Panfried black bean coriander cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Salt |
| ½ | cup | Yellow cornmeal |
| Vegetable oil for frying | ||
Directions
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.