The best delicious Mexican Bean Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Bean Cakes recipe today!
Hello my friends, this Mexican Bean Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Bean Cakes is amazingly delicious, and addictive, everyone will be asking for more Mexican Bean Cakes.
What Makes This Mexican Bean Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Bean Cakes.
Ready to make this Mexican Bean Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 c Pinto beans, cooked; well
-drained
1 md White onion; minced
2 Serrano peppers; stem and
-mince
1/4 ts Ground cumin; to taste
1/2 ts Salt
4 tb Peanut oil; approximate
1 c Tomato Salsa; colorful dice
1 c Sour cream
Chopped fresh cilantro
Description: Take leftover pot beans, strain, dry, coarsely mash, and form
into pattie. Brown the pattie until crunchy. See Pat’s Variation with
cheese and cornmeal.
PANTRY: See the recipe for “Pot Beans from the Mexican Table” and prepare
beans of your choice. One jalapeno may be substituted for the serrano. Use
a light vegetable oil but add a little peanut oil to flavor.
Coarsely mash the beans. Remove half and set aside. Puree the remaining
half. Combine beans, onion, chilies, cumin and salt. Form into patties,
about 1/4 cup each.
Heat half the oil in a large heavy skillet. Put as many patties in the
skillet as will fit in a single uncrowded layer and fry over fairly high
heat until golden and toasty, and a little crispy (about 1 to 1-1/2 minute
per side). Transfer to a platter. Continue until all the patties are fried
adding more oil to the skillet as necessary.
Serve hot, topped with a little salsa (the smaller diced salsa works better
than the chunky). Top with a teaspoon (touch) of sour cream.
PAT’S VARIATION: Put patties on non-stick cookie sheet and bake, in a
preheated oven, at 425F for about 10 to 12 minutes, until heated through
and starting to crisp. Arrange on a platter. Mix a little sweet corn meal
(from a mix like Jiffy or Marie Callendar) with finely shredded jack,
cheddar or colby cheese. Let that melt then dab with a little drained
salsa and sour cream. Sprinkle with chopped cilantro.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H.
McRecipe, Riverside.
Yields
12 Servings
Leave a Reply