Beans, Bills Kitchen, Friends
Black Bean Cakes
2 15-ounce cans black beans, rinsed and drained
1 bunch green onions, minced
1/2 cup roasted red pepper, chopped
1/4 cup fresh cilantro
2 cloves garlic, minced
1 small can green chiles, chopped or 1/2 cup fresh green chiles, roasted, peeled and chopped
2 teaspoons cumin seed, toasted and ground
salt and pepper
1 egg
2 tablespoons plus 1/2 cup yellow cornmeal
1/3 cup grapeseed oil
salsa for garnish
Mash beans coarsely in a large bowl (a standard potato masher works well, or just a wooden spoon).
Mix in onions, red pepper, cilantro, garlic, chiles and cumin.
Add salt and pepper to taste.
Mix in egg and two tablespoons of cornmeal.
Spread remaining cornmeal on a plate or shallow dish.
With a scoop, measure out 6 ounces of the bean mixture, roll into a ball, drop into the cornmeal, roll to coat and flatten into a patty.
Repeat with remaining bean mix and cornmeal.
Heat the oil in a heavy skillet and fry the bean cakes until firm and crisp, about 6 minutes per side. Hold on a rack over paper towels in a warm oven.
Serve hot with sour cream and salsa.
(Papaya Mango Salsa is a great taste match!)