Pinto Bean Cakes With Salsa
|Vegetable oil||23 Milliliter (1 1/2 Tablespoon)|
|Onion||1 Small, finely chopped|
|Finely chopped red bell pepper||38 Gram (1/4 Cup)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Fresh jalapeno||1 Medium, seeded and finely chopped|
|Canned pinto beans||30 Ounce, drained, rinsed (2 Cans, 15 Ounce Or 425 Gram Each)|
|Liquid smoke||1⁄8 Teaspoon|
|Chopped cilantro||10 Gram (1/4 Cup)|
|Ground cumin||1⁄4 Teaspoon|
|Yellow cornmeal||45 Gram (1/4 Cup)|
|Vegetable cooking oil spray||1|
|Salsa||240 Milliliter (Purchased / Homemade, 1 Cup)|
1. Heat 1 1/2 teaspoons of the oil in a wide nonstick frying pan over medium heat. Add onion, bell pepper, garlic, and chile; cook, stirring often, until onion is soft but not browned (about 5 minutes). Meanwhile, place beans in a large bowl and mash coarsely with a potato masher (mashed beans should stick together). Stir in onion mixture; then add liquid smoke, cilantro, cumin, and pepper. Mix well. If necessary, refrigerate until cool.
2. Spread cornmeal on a sheet of wax paper. Divide bean mixture into 8 equal portions; shape each into a 1/2-inch-thick (1-cm-thick) cake. Coat cakes with cornmeal.
3. In pan used to cook onion, heat remaining 1 tablespoon (15 ml) oil over medium-high heat. Add bean cakes and cook, turning once, until golden brown on both sides (8 to 10 minutes); if necessary, spray pan with cooking spray to prevent sticking.