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BUTTERBEAN CAKES with TOMATO SALSA




Source of Recipe


WKRG
BUTTERBEAN CAKES with TOMATO SALSA

2 cups cooked Butter Beans – reserve broth

1 cup crumbled Corn Bread

2 TB chopped Green Onions

1 TB chopped Jalapeno

1TB Olive Oil

1TB Flour

Salt and Pepper

1 Egg – beaten

2 TB Vegetable Oil

TOMATO SALSA

4 Roma Tomatoes – diced

2 Green Onions – chopped

2 tsp Lime Juice

¼ cup chopped cilantro

½ minced jalapeno

Salt and pepper

Tomato Salsa

Puree ¾ cups of the butter beans with ¼ cup reserved broth until smooth. In a bowl – mix remaining butter beans, puree, 1 TB broth, corn bread, green onions, jalapeno, olive oil, flour, salt and pepper. Add the egg and mix again.

Form into small cakes – dust with flour and pan fry in vegetable oil until golden brown. Serve hot topped with tomato salsa.

TOMATO SALSA


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