Recipe for cooking black bean cakes

Starters and Snacks :: Warm Hor d'oeuvres

Black Bean Cakes

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

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

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 min. on each side. Drain on paper towels and serve with your favorite salsa, dollops of sour cream, and guacamole.

Servings 4.