Black Bean Cakes ala Burt Wolfe

2 Cup Cooked or 1 can; (19 ounces) black beans, drained
1/4 Cup Cilantro leaves; (packed)
2 Teaspoon Ground cumin
2 Teaspoon Chili powder
1/2 Teaspoon Dried oregano
1/2 Teaspoon Salt
2 Tablespoon Sour cream
4 Scallions; green and white parts, thinly sliced
1/2 Red bell pepper; seeded and finely chopped
1/4 Cup Dry bread crumbs;
or dehydrated mashed potato flakes (or more if needed)
2 Tablespoon Yellow cornmeal
2 Tablespoon Vegetable oil

Garnish: sour cream; chopped fresh cilantro, diced fresh red bell pepper

In a food processor, puree the black beans with the cilantro leaves,
cumin, chili powder, oregano, salt and sour cream. Transfer the mixture to
a mixing bowl and add the scallions, red bell pepper and enough bread
crumbs to bind the mixture tightly. Form the mixture into twelve 2 inch
disks and dredge them in the cornmeal. In a large nonstick skillet, heat
the vegetable oil. Saute the cakes for 2 to 3 minutes on each side or
until the cornmeal is browned. Serve immediately garnished with sour
cream, cilantro and diced red bell pepper.




--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/