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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Recipe by Ingredients:
2 (15 ounce) cans cannelleni beans, rinsed and thoroughly drained |
1/4 cup vegetable broth |
1 lime, juice of |
3 tablespoons fresh cilantro leaves, chopped |
1 teaspoon minced jalapeno pepper (add more for extra heat) |
2 teaspoons chili powder |
salt & freshly ground black pepper |
1 cup cornmeal or 1 cup polenta |
extra virgin olive oil |
Directions:
1. Add the cannellini beans, vegetable broth, and lime juice in a large bowl. Mash the beans using a potato masher.
2. Next, stir in the cilantro, pepper, and chili powder. Add salt and pepper to taste. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.
3. Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately.
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