VEGETARIAN BLACK BEAN CAKES

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VEGETARIAN BLACK BEAN CAKES

 

1 16-ounce can Cuban black beans

1 egg

4 scallions, finely chopped

1/2 red bell pepper, finely chopped

1/2 cup crumbled corn flakes or the breadcrumbs of your choice

several dashes hot sauce

2-3 tablespoons olive oil

cornmeal for dredging

 

Mix all ingredients in a glass bowl. Place the bowl in the

refrigerator for a half hour. When the mixture has chilled and set,

bring it to the counter and shape it into four balls. Heat the oil in

a nonstick frying pan. Dredge each bean-ball lightly through the

cornmeal and drop it gently onto the hot oil. Flatten it (gently

again) with a spatula. Let them fry for about 4 minutes on each side.

Drain on paper towels and serve with your favorite salsa, dollops of

sour cream, and the requisite guacamole.

Makes 4 servings.