Mexican Rice and Bean Patties
- 1/2 cup vegetable oil
- 1 white onion -- chopped
- 2 jalapeno chiles
- 1 cup cooked beans (any type)
- 1 cup cooked rice (white -- red, yellow, or green
- 1/3 cup crumbled queso fresco or shredded monterey
- 1/2 cup chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 8 grinds of black pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups bread crumbs in a wide bowl
Heat 1 tablespoon of the oil in a skillet.
Add the onion and cook until golden.
Add the chiles and cook another 2 minutes.
In a bowl, mix the onion-chile mixture, beans, rice, cheese, parsley, salt, and pepper.
When cold, shape the mixture into 3-inch patties.
In a shallow bowl, beat the eggs with the milk.
Put the bread crumbs in another shallow bowl.
Dredge each patty in the egg then coat with crumbs.
Return to the refrigerator until ready to cook.
The patties may be made a day in advance, wrapped in plastic.
Heat the remaining oil to hot in a skillet large enough to cook 4 patties at one time.
Place patties in the oil and cook until the bottoms are browned, about 3 minutes.
Turn with a wide spatula and cook the other sides. Remove to
paper towels to drain.
Repeat with the remaining patties.