This is one of our go-to recipes when we want something hearty yet vegetarian. Great with pineapple rice seen from a previous post. They are kind of fussy, so we usually make a double batch so we can have leftovers for the next day (they keep well). Cuban Black Bean Patties
from Cooking Light March 2007
2 cups rinsed, drained canned black beans (1 15 oz can)
1 garlic clove, minced
1/4 tsp ground cumin
1/4 tsp salt
1 large egg white
1/2 cup shredded Monterey Jack cheese with peppers
1/4 cup cornmeal
1/4 cup chopped red onion
1. Place 1 1/2 cups beans, garlic, cumin, salt in bowl. Partially mash with fork. Place 1/2 cup of remaining beans and egg white in food processor; process 30 seconds or until well combined.
2.Add bean puree to beans in the bowl, then add cheese and onion. Stir until combined.
3. Divide bean mixture into 4 equal patties. You may need wet hands to do this.
4. Put cornmeal in a bowl and dredge both sides of the patties in the cornmeal.
5. I usually chill my patties for 20 minutes or so because it helps them stick together while you are cooking them.
6. Once they have been chilling. heat heavy pan over medium high heat. Add some olive oil to pain and cooking patties about 3 minutes on each side.
7. Serve with plantains and pineapple rice for a delicious Cuban meal!
