black bean cakes

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Step 1

In a small sauté pan, heat 1 tablespoon canola oil over medium heat. Cook onion, garlic, jalapeño, and cumin until onions are translucent. Stir in salt, cilantro and red pepper. Remove from heat. Place beans and onion mixture in a bowl and mash with a potato masher until well combined. Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough does not stick to your hand and will hold the shape of a ball. Divide dough into 16 small balls and flatten into cakes. Place large non-stick skillet over medium heat and add remaining canola oil. Sauté cakes until lightly browned on each side, about 3 to 5 minutes per side. Makes 16 cakes.