Recipe courtesy of Sara Moulton
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Spicy Cilantro Sauce:

Directions

Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs.

Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft.). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours.

Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain.

Divide the cakes among plates and serve with the sauce.

Spicy Cilantro Sauce:

Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper.

Yield: about 1 cup

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