Spicy Bean Cakes
Ingredients
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2 tablespoons butter
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1 cup chopped sweet onion
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2 (15.5-ounce) cans pinto beans, rinsed, drained, and divided
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1 (8-ounce) container garlic-and-chive-flavored cream cheese, softened
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1 large egg
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1/2 teaspoon salt
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1/2 teaspoon smoked paprika (optional)
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1/8 to 1/4 teaspoon ground red pepper
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1 (8-ounce) package hush-puppy mix
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1/2 cup cornmeal (for dredging)
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1/4 cup canola oil, divided
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1 recipe Simple Summer Salsa (Recipe follows.)
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Garnish: sour cream and smoked paprika
Simple Summer Salsa:
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1 cup diced peeled peaches
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1 cup diced ripe tomato
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3 tablespoons chopped green onions
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1/2 teaspoon lime zest
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2 tablespoons fresh lime juice
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2 tablespoons lemon olive oil*
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1 tablespoon sugar
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1/4 teaspoon salt
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1/4 teaspoon freshly ground
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black pepper
Directions
1.
In a small skillet, heat butter over medium-high heat. Add onion; cook for 5 minutes, or until tender.
2.
Place onion, 1 can beans, cream cheese, egg, salt, paprika (if desired), and red pepper in a food processor. Process until mixture is smooth, stopping to scrape down sides. Stir in hushpuppy mix, and gently fold in remaining 1 can pinto beans.
3.
Using 1/2 cup bean mixture at a Time, shape into 3 1/2-x-1/2-inch round patties, coating both sides with cornmeal. Place on a waxed-paper-lined baking sheet. Cover and refrigerate for 1 hour, or until firm.
4.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook patties, in batches, adding remaining oil as needed, for 2 minutes per side, or until patties are golden brown. Drain patties on paper towels and keep warm.
5.
Serve with Simple Summer Salsa. Garnish with a dollop of sour cream and smoked paprika, if desired.
Simple Summer Salsa:
Combine all ingredients in a medium bowl. Refrigerate until serving time.
*Lemon olive oil can be found at specialty retailers such as HomeGoods or T.J. Maxx. Or you can make your own by adding strips of lemon rind to olive oil and letting it sit overnight.
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