Panfried Black Bean Coriander Cakes

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 large garlic clove, minced
  • 1 tablespoon unsalted butter
  • 19 -ounce can black beans, rinsed and drained (about 1 2/3 cups)
  • 1/3 cup fine dry bread crumbs
  • 1 large egg, beaten lightly
  • 3 tablespoons fresh coriander leaves, chopped fine
  • 1/2 teaspoon salt
  • 1/2 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 1/4-inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.

  • Serve bean cakes with salsa (recipe follows


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