Recipe courtesy of Gourmet Magazine

Panfried Black Bean Coriander Cakes

Name: Panfried Black Bean Coriander Cakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 servings
Cuisine: mexican
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

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Level: Easy
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 2 servings

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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