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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is a black bean patty that can stand on its own - not a burger type recipe. I pan fry them, but I have a friend that is a die-hard deep fryer, and she prefers them that way. Ingredients:
1 (16 ounce) can black beans, rinsed and drained |
1/2 cup vegetable oil, for pan frying |
1/2 cup cornmeal |
1/4 cup all-purpose flour |
1 egg white |
1/2-1 cup cheese (cheddar, colby jack, whatever you like... i use cheddar) |
3 -4 tablespoons milk (more or less for moisture) |
salt, pepper, sugar to taste |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1 garlic clove, finely chopped (or 1tsp garlic powder) |
2 1/2 tablespoons taco seasoning |
Directions:
1. Rinse and drain beans.
2. In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
3. Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
4. Add cheese and stir. If the mixture seems too dry, add milk.
5. Form into patties of the desired size, and pan fry for a couple of minutes on each side.
6. Serve with sour cream, cheese, salsa, guacamole, etc.
7. Yummy!
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