This recipe comes from Bon Apetite. I changed just a couple of things about it because I did not have the ingredients called for immediately on hand, and it still came out really good. I served these black bean cakes to friends for dinner and they got great reviews. They'd be good with a little bit of cilantro pesto drizzled on top, too.
2 15 ounce cans black beans, drained well
1/4 cup chopped fresh chives
1/2 cup finely chopped red, yellow or orange pepper
2 - 3 tbsp. fresh lime juice, depending on taste
2 large cloves minced garlic
2 - 3 tsp. green pepper sauce, such as Tabasco (or 1 tbsp. minced jalapeno pepper)
2 tsp. ground cumin
1 large egg
2 - 3 tbsp. cornmeal, plus 1 cup for coating
canola oil for frying
purchased fresh pico de gallo or purchased salsa
Drain beans and place them in a large bowl. Coarsely mash with a hand masher. Mix in chives through cumin. Season to taste with salt and pepper, adjust pepper sauce as desired. Mix in egg and 2 tbsp. cornmeal.
Place 1 cup of cornmeal in a smaller bowl. Drop heaping tablespoons of bean mix into the cornmeal, turning to coat. Drop into hot oil that has been heated on a skillet and flatten into 1/2 inch cakes. Fry until firm and crisp, adding more oil as needed, about 5 minutes on each side. Transfer to platter and serve warm with pico or salsa, or drizzle cilantro pesto over top before serving.