pat's Recipe

Black Bean Cakes With Salsa

Category: Appetizers served hot/warm

1 1/2 cups prepared salsa
1 jalapeno pepper
2 (15-ounce) cans black beans, rinsed and drained
1 (8.5-ounce) package corn muffin mix
2 1/2 teaspoon chili powder
2 tablespoons olive oil
1/2 cup sour cream
1/2 teaspoon chili powder

Instructions:

In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 teaspoons chili powder and chopped jalapeño.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3 1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.
Makes 4 (2-cake) servings.