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Jalapeno Bean Cakes with Lime Mayo


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  • 1 clove garlic
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 can white kidney beans, drained and rinsed
  • 1/4 c fresh parsley
  • 3/4 c fresh bread crumbs
  • 1/4 tsp pepper
  • pinch salt
  • 1 egg
  • 1/4 c cornmeal
  • 1 tbsp olive oil
  • 1/3 c mayonnaise
  • 1 tsp lime juice



Step 1

In food processor, pulse together garlic, green onions and jalapeno pepper until finely chopped. Add beans, bread crumbs, parsley, pepper, salt and egg; pulse until combined, leaving pieces of beans. FOrm into eight 2" round patties. Gently dredge in cornmeal, refrigerate in single layer for 10 minutes.
In large nonstick skillet, heat oil over medium heat, cook patties, turning once, until golden, 8-10 minutes. Meanwhile stir mayonnaise with lime juice. Serve with bean cakes.

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