Panfried Black Bean Coriander Cakes

• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 large garlic clove, minced
• 1 tablespoon unsalted butter
• 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

1. In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened.
2. 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.
3. Form mixture into four 4-inch patties.
4. (Mixture will be wet and soft.)
5. Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
6. 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.
7. Serve bean cakes with salsa (recipe follows

onion, green bell pepper, garlic, unsalted butter, black beans, bread crumbs, egg, fresh coriander leaves, salt, yellow cornmeal, vegetable oil

Taken from www.foodnetwork.com/recipes/panfried-black-bean-coriander-cakes.html (may not work)