Black Bean Patties with Cilantro & Lime

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Black Bean Patties with Cilantro & Lime Ingredients

1 c Chopped onion	2 Cloves garlic; minced
1/2 c Finely chopped green bell	1 cn (15-oz) black beans;
1/2 c Finely chopped red bell	1 1/2 c Dry breadcrumbs
1 tb Minced Jalapeno pepper	1/4 c Yellow cornmeal
1 ts Chili powder	2 tb Minced fresh cilantro
1/2 ts Dried oregano	1 tb Fresh lime juice
1/2 ts Ground cumin	1/4 c Shredded fatfree Monterey
1/4 ts Salt	2/3 c Salsa

Instructions for Black Bean Patties with Cilantro & Lime

Date: Mon, 26 Feb 1996 13:49:32 -0800 From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft) Finally got a chance this weekend to try some new recipes from the Inspired Vegetarian section of Cooking Light. The Tofu recipe is from March and the Black Bean recipe is from February. Both were included in a section of multiple recipes that all looked very, very good. I tried both recipes and can verify that they turned out just the way the magazine said they would. Both were deceptively simple and quick. The only thing that was time-consuming was that both required 1-2 ours marinating time for the Tofu, however, if you are warned ahead of time, its easy to make the adjustment timewise. Both recipes called for o*l, and I used Pam instead or left it out entirely. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); saute 3 minutes or more until onion is tender. Add beans; saute 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1-2 cups bean mixture in a food processor and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions, shaping into a 3-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray and place over medium-high heat until hot. Add patties, and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes. Repeat procedure with remaining patties. Serve with salsa. Yield: 5 servings (serving size: 2 patties and 2 tablespoons salsa. Cooks notes: This recipe worked extremely well and was very quick. I wet my hands with water before forming every patty and had no problem with the "dough" sticking to my hands. I had to add some water to the mixture as my canned beans had very thick liquid and the "dough" was too stiff. These patties browned extremely well and held together excellently. In fact, I have a couple in a sandwich bag to eat cold for lunch. In addition, Ill bet they would be excellent in a hamburger bun, or even baked into a sort of m**tloaf and sliced for sandwiches. Finally, I froze half of the browned patties and plan on microwaving them like store-bought ones when Im ready for them. FATFREE DIGEST V96 #62 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeansCuisine: Uncategorized

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