Ingredients
6 1/2 cups black beans
1/2 cup salsa
1/2 cup diced red onion
1 1/4 red bell peppers, diced
1/4 cup chopped fresh cilantro
2 cups Japanese bread crumbs(use half regular bread crumbs)
1 tablespoon diced jalapeño peppers
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeño sauce
2 cups crushed tortilla chips
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons olive oil
CORN RELISH
2/3 pound corn kernels (canned or fresh cooked)Drained well
¼ cup diced Jalapeno peppers
1/2 pound diced tomatoes
1/4 cup diced red onions
½ teaspoon salt
½ teaspoon minced garlic
2 tablespoons canola oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
Preparation
Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.
CORN RELISH Add all ingredients to a large mixing bowl.mix The longer it sits the better(refrigerate)-overnight if possible. Place relish on top of each black bean cake.
