Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too.
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 large garlic clove, minced
1 tablespoon unsalted butter
1 19-ounce can black beans, rinsed and drained (about 1 2/3 cups)
1/3 cup fine dry bread crumbs
1 large egg, beaten lightly
3 tablespoons fresh cilantro leaves, chopped fine
1/2 teaspoon salt
1/2 cup yellow cornmeal
pure olive oil for frying
1. In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. 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.
2. Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
3. 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.
Serve bean cakes with salsa.
Can be prepared in 45 minutes or less.