Pinto Bean Cakes with Salsa

Source: Mommy Stone

• 1 1/2 tbs oil
• 1 sm onion, chopped fine
• 2 cloves garlic, minced
• 1 jalapeno chile, seeded and finely chopped
• 30 oz pinto beans
• 5 tbs soy flour
• 1 tsp bakon seasoning
• 1/4 cup cilantro, chopped
• 1/2 tsp cumin, ground
• 1/2 cup cornflake crumbs
• Salsa

Heat the oil in a nonstick frying pan over medium heat. Add onion, garlic, and chile. Cook, stirring often, until onion is soft, but not browned.

Place beans in a large bowl and mash coarsely with a potato masher. Stir in onion mixture, soy flour, bakon yeast, cilantro, and cumin. If mixture is too soft to shape, refrigerate briefly.

Make into 1/2 inch cakes (makes around 8). Coat with cornflake crumbs. Fry in skillet over medium-high heat. Cook on both sides until golden brown. Serve with salsa to add to taste.