Recipe - Panfried Black Bean Coriander Cakes

One fourth cup Finely chopped onion
One fourth cup Finely chopped green bell
pepper
1 lg Garlic clove; minced
1 tablespoon Unsalted butter
1 19 ounces ca black beans;
rinsed and drained
; (about 1 2/3 cups)
1/3 cup Fine dry bread crumbs
1 lg Egg; beaten lightly
3 tablespoon Fresh coriander leaves;
chopped fine
One half teaspoon Salt
One half cup Yellow cornmeal
Vegetable oil for frying

In a small heavy skillet cook onion, bell pepper, and garlic in butter over
moderately low heat, stirring occasionally, until softened. In a bowl mash
onethird beans with a fork and stir in remaining beans, onion mixture,
bread crumbs, egg, coriander, salt, and pepper to taste.

Form mixture into four 4inch patties. (Mixture will be wet and soft.)
Gently dredge patties in cornmeal and transfer to a large plate lined with
plastic wrap.

In a heavy skillet heat 1/4inch oil over moderate heat until hot but not
smoking and cook patties in 2 batches 1 One half minutes on each side,
transferring to paper towels to drain.

Serve bean cakes with salsa (recipe follows).

Yield: 2