Southwestern Bean Cakes

• 2 (15 ounce) cans white beans, rinsed and drained
• 14 cup vegetable broth
• 2 tablespoons fresh lime juice
• 3 tablespoons cilantro leaves, minced
• 1 small jalapeno chile, stemmed, seeded, and minced
• 2 teaspoons chili powder
• 14 cup cornmeal (or more)
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

1. Place the beans, broth, and lime juice in a large bowl.
2. Use a potato masher to mash the mixture into a course puree.
3. Stir in the cilantro, chile, chili powder, and salt and pepper to taste.
4. Stir in 1/4 cup cornmeal.
5. If the mixture is too sticky to handle, stir in more cornmeal until you can shape the mixture with your hands.
6. Shape the mixture into eight 3-inch cakes.
7. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering.
8. Add the bean cakes and cook until nicely browned, about 4 minutes.
9. Carefully turn the cakes and drizzle the remaining 1 1/2 tablespoons oil around the edges of the pan.
10. Continue cooking until the bean cakes are nicely browned on the se4cond side, about 3 minutes.
11. Serve immediately.

white beans, vegetable broth, lime juice, cilantro, jalapeno chile, chili powder, cornmeal, extra virgin olive oil, salt

Taken from www.food.com/recipe/southwestern-bean-cakes-383036 (may not work)