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| THAI BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE |
| 8 Patties |
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| Ingredients |
2 T Unsalted Butter
1/2 c Onion, finely chopped
1/2 c Green Bell Pepper, finely chopped
2 Large Garlic Cloves, minced
1 2/3 c Cooked Black Beans
2/3 c Fine Dry Bread Crumbs
1/3 c Fresh Cilantro Leaves, chopped fine
Kosher Salt and Freshly Ground Black Pepper
2 Large Eggs, beaten lightly
1 c Yellow Cornmeal
Vegetable Oil, for frying
Spicy Cilantro Sauce, recipe follows
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| Method |
| Heat the butter in a small skillet over medium heat.
Add the onion, bell pepper, garlic, and cook, stirring
occasionally, until softened.
In a bowl, mash 1/3 of the beans with a fork and stir in the
remaining beans, onion mixture, bread crumbs, cilantro, and
season with salt and pepper.
Stir in the eggs.
Form bean mixture into 8 (4-inch) patties (mixture will be
wet and soft.).
Gently dredge patties in cornmeal and transfer to a large
plate lined with plastic wrap.
Refrigerate the cakes for 30 minutes and up to 12 hours.
Pour enough oil into a heavy skillet to reach 1/4-inch up
the side.
Heat the oil over medium heat until hot but not smoking.
Working in batches, cook the patties, turning once, until
well browned, about 1 1/2 minutes per side.
Transfer the cakes to paper towels to drain.
Divide the cakes among plates and serve with the sauce. |
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