Panfried Black Bean Coriander Cakes
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
60
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 large
Garlic (clove, minced)1 tbsp
Unsalted Butter1 cup
Bread Crumb (fine dry)1 large
Egg (beaten lightly)1 tsp
Salt1 cup
Yellow CornmealDirections:
1
In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened
2
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
3
Form mixture into four 4-inch patties
4
(Mixture will be wet and soft
5
) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap
6
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
7
Serve bean cakes with salsa
8
In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened
9
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
10
Form mixture into four 4-inch patties
11
(Mixture will be wet and soft
12
) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap
13
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
14
Serve bean cakes with salsa