Recipe - Mexican Bean Cakes

6 cup Pinto beans, cooked; well
drained
1 md White onion; minced
2 Serrano peppers; stem and
mince
One fourth teaspoon Ground cumin; to taste
One half teaspoon Salt
4 tablespoon Peanut oil; approximate
1 cup Tomato Salsa; colorful dice
1 cup Sour cream
Chopped fresh cilantro

Description: Take leftover pot beans, strain, dry, coarsely mash, and form
into pattie. Brown the pattie until crunchy. See Pat's Variation with
cheese and cornmeal.

PANTRY: See the recipe for "Pot Beans from the Mexican Table" and prepare
beans of your choice. One jalapeno may be substituted for the serrano. Use
a light vegetable oil but add a little peanut oil to flavor.

Coarsely mash the beans. Remove half and set aside. Puree the remaining
half. Combine beans, onion, chilies, cumin and salt. Form into patties,
about One fourth cup each.

Heat half the oil in a large heavy skillet. Put as many patties in the
skillet as will fit in a single uncrowded layer and fry over fairly high
heat until golden and toasty, and a little crispy (about 1 to 1One half minute
per side). Transfer to a platter. Continue until all the patties are fried
adding more oil to the skillet as necessary.

Serve hot, topped with a little salsa (the smaller minced salsa works better
than the chunky). Top with a teaspoon (touch) of sour cream.

PAT'S VARIATION: Put patties on nonstick cookie sheet and bake, in a
preheated oven, at 425F for about 10 to 12 minutes, until heated through
and starting to crisp. Arrange on a platter. Mix a little sweet corn meal
(from a mix like Jiffy or Marie Callendar) with finely shredded jack,
cheddar or colby cheese. Let that melt then dab with a little drained
salsa and sour cream. Sprinkle with chopped cilantro.

(1995) ISBN 0811804755 Chronicle Books, San Fran. (1996 Nov) Pat H.
McRecipe, Riverside.
Recipe By : Vegetarian Table: Mexico / Victoria Wise

Posted to MCRecipe Digest V1 #310

Date: Thu, 21 Nov 1996 11:57:51 0800

From: PATh phannema@wizard.ucr.edu