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Recipe Name: Mexican Bean Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
6 Cup(s) Pinto beans, cooked well
drained
1 White onion, minced
2 Serrano peppers, stem and
mince
1/4 Teaspoon(s) Ground cumin, to taste
1/2 Teaspoon(s) Salt
4 Tablespoon(s) Peanut oil, approximate
1 Cup(s) Tomato Salsa, colorful dice
1 Cup(s) Sour cream
Chopped fresh cilantro
Directions:
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 1/4 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
1-1/2 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 diced salsa works better
than the chunky). Top with a teaspoon (touch) of sour cream. PAT'S
VARIATION: Put patties on non-stick 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 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H.
McRecipe, Riverside. Recipe By : Vegetarian Table: Mexico /
Victoria Wise Posted to MC-Recipe Digest V1 #310 Date: Thu, 21 Nov
1996 11:57:51 -0800 From: PATh <phannema@wizard.ucr.edu>


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