Ingredients
16 oz Cuban black beans
½ cup corn flakes , or the breadcrumbs of your choice, crumbled
1 egg
4 scallions, finely chopped
½ red bell pepper, finely chopped
hot sauce, Several dashes
3 tbsp olive oil
cornmeal, for dredging
Preparation
Mix all ingredients in a glass bowl.
Place the bowl in the refrigerator for a half hour.
When the mixture has chilled and set, shape into four balls.
Heat oil in a nonstick frying pan.
Dredge each bean ball lightly through the cornmeal and drop it gently onto the hot oil.
Flatten it (gently again) with a spatula.
Let it fry for about 4 minutes on each side.
Drain on paper towels.
