TEX-MEX BEAN CAKES

Ingredients Weight Measure
Red bell pepper, seeded and coarsely chopped 1 ea.
Red onion, coarsely chopped 1 ea.
Garlic cloves 3 ea.
Black-eyed peas, drained well, divided 26 oz.
Cilantro 1/2 bunch
Cumin, ground 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Eggs 3 ea.
Lime, juice of 1 ea.
Breadcrumbs 1 cup
Cornmeal 1 cup
Salt and pepper to taste
Oil for frying as needed
Hamburger buns, split 6 ea.
Salsa 1/2 cup

Method

  1. In a food processor, place bell pepper and onion.
  2. Pulse several times until mixture is finely chopped; do not overprocess.
  3. Remove to mixing bowl.
  4. Place garlic and 2/3 of the beans in the machine and run for 30 seconds.
  5. Add cilantro with some of the stems and process until fairly smooth, about 1 minute.
  6. Remove to mixing bowl. Add the remaining ingredients except oil, buns and salsa; stir well.
  7. Divide bean mixture into 6 patties. Refrigerate patties for 30 minutes before frying.
  8. Fry each patty in oil until golden on each side, place on bun with salsa and serve.

Yield: 6 servings