Ingredients
2 15-oz cans black beans, drained well
6 green onions, finely chopped
1/2 C finely chopped seeded red bell pepper
1/4 C chopped fresh cilantro
2 large garlic cloves, minced
1 1/2 TBS minced seeded jalapeno chili
2 tsp ground cumin
1 large egg
2 TBS plus 1 C yellow cornmeal
6 TBS olive oil
sour cream
salsa
Preparation
Place drained beans in a large bowl. Using a hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeno and cumin. Season to taste with salt and pepper. Mix in egg and 2 TBS cornmeal. Place remaining 1 C cornmeal in a small dish. Drop heaping 1 TBS of bean mixture into cornmeal; turn to coat. Flatten into 1/2" thick cake. Repeat with remaining bean mixture and cornmeal forming 18 cakes. Heat 3 TBS olive oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.
