Pinto Bean Cakes with Avocado Salsa

This dish is a delightful combination of crispy bean cakes and creamy avocado salsa, making it a perfect meal for four people.

Serves 4; Preparation time; 20 minutes

Ingredients

For the Pinto Bean Cakes:

• 2 cups cooked pinto beans (about 1 cup dried beans, cooked and drained)
• 1/2 cup breadcrumbs (you can use regular or panko)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1 large egg, beaten
• Cooking oil for frying

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small tomato, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño pepper, seeded and minced (adjust to your spice preference)
• Juice of 1 lime
• Salt and black pepper to taste

Preparation

For the Pinto Bean Cakes

1. In a large mixing bowl, mash the cooked pinto beans with a fork or potato masher until they are mostly smooth but with some texture remaining.
2. Add the breadcrumbs, finely chopped red onion, cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper to the mashed beans. Mix everything together until well combined.
3. Add the beaten egg to the mixture and stir until it forms a cohesive mixture. If the mixture seems too wet, you can add a bit more breadcrumbs.
4. Divide the mixture into 4 equal portions and shape each portion into a patty.
5. Heat some cooking oil in a skillet over medium heat. Once the oil is hot, carefully place the bean patties in the skillet.
6. Cook the bean cakes for about 3-4 minutes per side or until they are golden brown and heated through. Use a spatula to flip them gently.
7. Remove the cooked bean cakes from the skillet and place them on paper towels to remove excess oil.

For the Avocado Salsa

1. In a separate bowl, combine the diced avocados, diced tomato, chopped red onion, cilantro, minced jalapeño pepper, and lime juice. Gently toss everything together.
2. Season the salsa with salt and black pepper to taste. Adjust the lime juice and seasoning as needed.

To Serve:

1. Place one pinto bean cake on each plate.
2. Top each bean cake with a generous spoonful of the avocado salsa.
3. Garnish with extra cilantro or lime wedges if desired.
4. Serve immediately, and enjoy these really delicious pinto bean cakes with avocado salsa!