Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a main course

　　1/4 cup finely chopped onion

　　1/4 cup finely chopped green bell pepper

　　1 large garlic clove, minced

　　1 tablespoon unsalted butter

　　a 19-ounce can black beans, rinsed and drained (about 1 2/3 cups)

　　1/3 cup fine dry bread crumbs

　　1 large egg, beaten lightly

　　3 tablespoons fresh coriander leaves, chopped fine

　　1/2 teaspoon salt

　　1/2 cup yellow cornmeal

　　vegetable oil for frying

　　

Accompaniment:

*Accompaniment: chopped vegetable salsa

　　

Step 1

In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.

　　

Step 2

Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.

　　

Step 3

In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.

　　

Step 4

Serve bean cakes with salsa.