Panfried Black Bean Coriander Cakes

Name: Panfried Black Bean Coriander Cakes
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 2-4 serving(s)
Ingredients: 1/4 cup onion, finely chopped; 1/4 cup green pepper, finely chopped; 1 large garlic clove, minced; 1 tablespoon butter; 1 (19 ounce) can black beans, rinsed and drained (about 1 2/3 cups); 1 large egg, lightly beaten; 3 tablespoons fresh coriander leaves, finely chopped; 1/2 teaspoon salt; 1/2 cup yellow cornmeal; vegetable oil (for frying)

Submitted by Chef Regina V. Smith

"Serve these tasty little cakes with you favourite salsa. Makes four large patties to serve as a main course. Make smaller patties to serve as an appetizer course."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 2-4

ingredients

¹⁄₄ cup onion, finely chopped
¹⁄₄ cup green pepper, finely chopped
1 large garlic clove, minced
1 tablespoon butter
1 (19 ounce) can black beans, rinsed and drained (about 1 2/3 cups)
1 large egg, lightly beaten
3 tablespoons fresh coriander leaves, finely chopped
¹⁄₂ teaspoon salt
¹⁄₂ cup yellow cornmeal
vegetable oil (for frying)

directions

In a small, heavy skillet cook onion, bell pepper and garlic in the butter over moderately low heat, stirring until softened. In a bowl, mash one third of the bean with a fork and stir in remaining bean, onion mixture, bread crumbs, egg coriander, salt and pepper to taste.
Form mixture into four - 4 inch patties. (Mixture will be wet and soft.) Gently dredge the patties in cornmeal and transfer to a large plate line with plastic wrap.
In a heavy skillet heat 1/4 inch of 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 the bean cakes with salsa.

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RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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