Black Bean Patties With Cilantro And Lime
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Minced jalapeno pepper||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned black beans||15 Ounce, undrained (1 Can)|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Minced cilantro||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Shredded monterey jack cheese||1 Ounce (1/4 Cup)|
|Vegetable cooking spray||1 Tablespoon|
|Salsa||2⁄3 Cup (10.67 tbs)|
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add onion and next 8 ingredients; saute 3 minutes or until onion is tender.
Add beans; saute 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.
Place 1 cup bean mixture in a food processor, and process until smooth.
Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide into 10 equal portions, shaping each into a 3-inch patty.
Wipe skillet dry with paper towels.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add 5 patties, and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes.
Repeat procedure with remaining patties.