Spicy Black Bean Cakes
- 2 cans black beans - (15 oz ea) drained well
- 6 green onions finely chopped
- 1/2 cup finely-chopped seeded red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 large garlic cloves minced
- 1 1/2 tablespoons minced seeded jalapeño chili
- 2 teaspoons ground cumin
- Salt to taste
- Freshly-ground black pepper to taste
- 1 large egg
- 2 tablespoons yellow cornmeal plus
- 1 cup yellow cornmeal
- 6 tablespoons olive oil - (about)
- Sour cream
- Purchased salsa
Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.
This recipe yields 18 cakes.
The chef serves these little cakes with a mango-avocado salsa, but a purchased salsa would make a fine substitute.