BLACK BEAN CAKES WITH SALSA

 

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Ingredients

  • 2 cups frozen corn, thawed, drained
  • 3 cans 15 oz each, black beans, divided
  • 3 lg eggs
  • 3 cups toasted fresh breadcrubs (french is best)
  • 1 cup red pepper, chopped
  • 1/2 cup green onion (4 to 5), chopped
  • 1/2 cup cilantro, chopped
  • 3 cloves garlic, minced
  • 2 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp cayene pepper
  • salt, pepper, etc
  • 4 tbsp vegetable oil
  • top with salsa, sour cream, avocado slices

Directions

  • Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl. Stir in remaining beans, corn, 2 cups breadcrumbs, and next 10 ingredients.
  • • Shape mixture into twelve ½ inch thick patties, using about ½ cup mixture for each.
  • • Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)
  • • Coat black bean cakes on both sides with remaining breadcrumbs. You can flavor these breadcrumbs with dried herbs, chili powder or a little red pepper.
  • • Heat oil in large skillet over medium heat.
  • • Add black bean cakes to skillet; cook until golden brown, about 3 minutes per side.
  • • Transfer to plates. Serve topped with salsa, sour cream and avocado slices.
  • These are great as appetizers or as a side dish.

Notes

Categories: Main Dish 

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