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BEAN CAKES




Source of Recipe


MOM
1 (16 oz.) can Cuban black beans
1 egg
4 scallions, finely chopped
1/2 red bell pepper, finely chopped
1/2 C. crumbled corn flakes or the
breadcrumbs of your choice
Several dashes hot sauce
2-3 T. olive oil
Cornmeal for dredging

Mix all ingredients in a glass bowl. Place the bowl in the refrigerator for 30 minutes.

When the mixture has chilled and set, bring it to the counter and shape it into four balls. Heat the oil in a nonstick frying pan. Dredge each ball lightly through the cornmeal and drop it gently onto the hot oil. Flatten gently with a spatula. Fry for about 4 minutes on each side. Drain on paper towels and serve with your favorite salsa, dollops of sour cream, and guacamole. Serves 4