These simple, slightly smoky bean cakes are creamy on the inside with a crispy crust (enhanced by a dash of cornmeal). A simple avocado salsa on top makes for a fresh counterpoint. Serve with bread, rice or other grains as desired.
storage: Bean cakes and salsa are best eaten raw, but they can be stored separately in the refrigerator for up to 2 days.
Replacement: No pinto beans? >> Use black beans, kidney beans, or other legumes of your choice.
Smoked paprika >> Chili powder.
coriander >> parsley or mint.
material
Quantity: Four (Make 8 cakes)
direction
step 1
Place a rack in the center of the oven and place a large rimmed baking sheet on top. Preheat the oven to 200 degrees.
Step 2
Make the bean cake: In a large bowl, using a potato masher or fork, mash together the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt, and pepper until well combined. Taste and add more salt to taste if needed. If the mixture isn’t coming together well, add the bean liquid, 1 tablespoon at a time, until it comes together but is not wet.
Step 3
Divide the mixture into 8 equal portions (about 1/3 cup each). Wet your hands and shape each piece into a patty about 3 to 4 inches in diameter and 1/2 inch thick.
step 4
In a large skillet over medium heat, heat 2 tablespoons oil until shimmering. Add 4 patties and cook until a crispy, dark golden crust forms, 2 to 3 minutes on each side. Transfer to a hot baking sheet in the oven. Repeat with the remaining patties, using the remaining 2 tablespoons of oil, and heat before frying.
Step 5
Make the salsa: In a medium bowl, combine the avocado, tomato, onion, garlic, lime, coriander, and salt and mix lightly. Taste and add salt to taste if needed.
Step 6
To serve, divide patties among 4 plates and top each portion with about 1/3 cup of salsa. Enjoy your meal while it’s warm.