Black Bean Cakes with Spicy Cilantro Sauce

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 2 large garlic cloves, minced
• 1 2/3 cups cooked black beans
• 2/3 cup fine dry bread crumbs
• 1/3 cup fresh cilantro leaves, chopped fine
• Kosher salt and freshly ground black pepper
• 2 large eggs, beaten lightly
• 1 cup yellow cornmeal
• Vegetable oil, for frying
• Spicy Cilantro Sauce, recipe follows

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.

3/4 cup chopped fresh cilantro leaves

1/3 cup vegetable oil

3 tablespoons soy sauce

1 clove garlic, minced

1 tablespoon fresh lime juice

1/2 jalapeno chile, minced

Kosher salt and freshly ground black pepper

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

Yield: about 1 cup