Black Bean Pancakes With Sour Cream, Red Peppers, And Cilantro - cooking recipe

Ingredients

2 c.cooked black beans
1 tablespoon tomato paste
2 tablespoons finely minced red onions
1/2 cup fine breadcrumbs
1/2 roasted jalapeno chile, finely minced (about 1 tsp.)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon balsamic vinegar
1 egg, lightly beaten
salt, pepper to taste
3 tablespoons yellow cornmeal or 3 tablespoons masa harina
corn oil (for frying)
2 tablespoons sour cream
1 1/2 tablespoons finely diced red peppers
cilantro (to garnish)

Preparation

Process the beans in a food processor bowl for a few pulses, until coarsely chopped. Scrape beans into a large mixing bowl and add all ingredients up to and including the salt and pepper. Combine well and divide into six equal parts. Shape each part into an oval cake and dip in cornmeal (spread the cornmeal on some waxed paper) to lightly coat both sides of each cake.
Heat a little oil on medium-high in a large, heavy skillet, preferably cast iron. When the oil is hot, carefully slide the bean cakes into the pan and fry for 2 to 3 minutes on each side. Drain on paper and transfer to a warm serving dish. Top each cake with 1 teaspoons sour cream, some of the red pepper, and a few cilantro leaves.