Black Bean Cakes
2 cups cooked black beans
2 tbs grated sweet or red onion
1 tbs tomato paste
½ cup whole grain breadcrumbs
1 jalapeno, chopped very fine
1 clove garlic, chopped very fine
½ tsp ground cumin
1 tbs chopped cilantro
sea salt and freshly ground pepper to taste
¼ cup cornmeal
olive oil for frying the patties
Mash the black beans with a potato masher or in a food processor. Stir in the onion, tomato paste, breadcrumbs, jalapeno, garlic, cumin and cilantro and mix thoroughly. Season to taste.
Using an ice cream scoop or 1/3 cup measure, form the mixture into 6 patties.
Place the cornmeal on a plate or sheet of parchment. Gently dip each patty into the cornmeal and coat on both sides. Pour enough olive oil to coat the bottom of a skillet, and heat over medium high heat.
Brown the bean cakes for 2-3 minutes on each side, turning carefully with a spatula. Drain on paper towels and serve. Makes 6 bean cakes