Black Bean Cakes
6 1/2 cups cooked or canned black beans
1/2 cup salsa (your favorite brand)
1/2 cup diced red onion
1 1/4 red bell peppers, diced
1/4 cup chopped fresh cilantro
2 cups vegan bread crumbs
1 tablespoon diced jalapeño peppers
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeño sauce
2 cups crushed tortilla chips
1 teaspoon fresh ground cumin
1 teaspoon fresh coriander
2 tablespoons olive oil
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.
Serve with chilled salsa, vegan sour cream, and/or my favorite - fresh corn salsa (easy to find recipe made of corn, lime juice, jalapeños, red onion and cilantro).