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“I'm posting this so that I don't lose it. Haven't tried it yet but will soon. Found in Better Homes and Gardens April 2009.”
READY IN:
22mins
SERVES:
4
YIELD:
4 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain 1/2 cup of salsa in colander.
  2. Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
  3. In large bowl mash beans with fork.
  4. Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
  5. In skillet, heat 1 tbsp oil over med-hi heat.
  6. Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
  7. Cook 3 mins each side until browned.
  8. Remove from pan. Repeat with remaining oil and bean mixture.
  9. In bowl combine sour cream and 1/2 tsp chili powder.
  10. Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.

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