Spicy Black Bean Cakes

• 2 15-oz cans black beans, drained well
• 6 green onions, finely chopped
• 1/2 C finely chopped seeded red bell pepper
• 1/4 C chopped fresh cilantro
• 2 large garlic cloves, minced
• 1 1/2 TBS minced seeded jalapeno chili
• 2 tsp ground cumin
• 1 large egg
• 2 TBS plus 1 C yellow cornmeal
• 6 TBS olive oil
• sour cream
• salsa

1. Place drained beans in a large bowl. Using a hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeno and cumin. Season to taste with salt and pepper. Mix in egg and 2 TBS cornmeal.
2. Place remaining 1 C cornmeal in a small dish. Drop heaping 1 TBS of bean mixture into cornmeal; turn to coat. Flatten into 1/2" thick cake. Repeat with remaining bean mixture and cornmeal forming 18 cakes.
3. Heat 3 TBS olive oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

black beans, green onions, seeded red bell pepper, fresh cilantro, garlic, jalapeno chili, ground cumin, egg, yellow cornmeal, olive oil, sour cream, salsa

Taken from www.epicurious.com/recipes/member/views/spicy-black-bean-cakes-50191097 (may not work)