Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Appetizers
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Salad oil
1 sm Onion -- finely chopped
1/4 c Red bell pepper
- (finely chopped)
2 Garlic cloves -- minced
1 md Fresh jalapeno chili
- seeded & finely chopped
2 cn Pinto beans (15 oz each)
- drained & rinsed
1/8 ts Liquid smoke
1/4 c Chopped fresh cilantro
1/2 ts Ground cumin
1/4 ts Pepper
1/3 c Yellow cornmeal
Cooking spray (optional)
1 c Tomato-based salsa
- homemade or purchased
In a 12- to 14-inch nonstick frying pan over medium
heat, combine 1 1/2 teaspoons of the oil with the
onion, bell pepper, garlic and chili. Stir often until
onion is limp but not browned, about 5 minutes. In a
bowl, coarsely mash beans with a potato masher until
they stick together. Stir in onion mixture, liquid
smoke, cilantro, cumin, and pepper,
mixing well.
Spread cornmeal on a sheet of waxed paper. When bean
mixture is cool to touch, divide into 8 equal
portions, shaping each into a 1/2-inch thick cake.
Coat cakes with cornmeal.
Return the frying pan to medium-high heat. Add
remaining 1 tablespoon oil. When oil is hot, add cakes
and brown lightly, 8 to 10 minutes; turn cakes over
once. Coat pan with cooking oil spray if cakes start
to stick. Serve cakes with salsa to add to taste.
