Southwestern Bean and Corn Cakes (or burgers!)
1 cup nondairy milk (I use hazelnut milk)
1/2 cup cornmeal
1 teaspoon salt
2 cups black beans, drained, divided
1 teaspoon ground cumin
3/4 teaspoon ground black pepper
2 cloves garlic, optional
3/4 cup sweet corn (whole kernels)
pico de gallo, to garnish
vegan sour cream, to garnish
guacamole, to garnish
1. Heat the nondairy milk over medium-high heat in a small sauce pan until boiling. Mix the cornmeal and salt and slowly stir into the boiling milk.
2. Make sure to avoid lumps by stirring constantly for about 3 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.
3. Measure out 1/3 cup black beans and set aside. In a food processor, blend the remaining black beans, the cooked cornmeal, garlic, and the spices to form a thick paste.
4. Stir in the 1/3 cup black beans and the corn. Shape this mixture into about 10 thick patties. Cook over a high heat in a lightly oiled pan about 3 minutes on each side.
Serve with garnishes, if desired. Tastes great alone or on a bun.
Source of recipe: I wrote it myself!