BLACK BEAN CAKES
6 ½ cups black beans
½ cup salsa
½ cup diced red onion
1 ¼ red bell peppers, diced
¼ cup chopped fresh cilantro
2 cups bread crumbs
1 tablespoon diced jalapeño peppers
½ teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeño sauce
2 cups crushed tortilla chips
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons olive oil
Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.
Serves: 4
© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. More recipes at lucky32.com.