black bean pancakes with corn salsa and roasted red pepper
sauce 
 
2 can  prepared black beans
1/4 cup  plain wholemeal bread crumbs
1   red onion, chopped
1/4 cup  chopped fresh cilantro
2   jalapeno peppers, seeded and chopped
4 clove  of garlic, minced
4   red bell peppers
1 cup  roasted corn
3 Tbsp  chopped cilantro
1/3 cup  chopped red onion
1/4   lime juice
 
roast fresh red peppers under broiler until skin is blackened. seal 
peppers in an air tight bowl, or plastic bag for 20 minutes and then peel 
off skin. drain both cans of black beans and then mash them using fork or 
blender. chop cilantro, onion, jalapeno pepper and mix into black beans. 
add breadcrumbs and mix well. season with salt and pepper to taste. 
lightly oil a saute pan and drop large spoonfuls of batter when pan is 
smoking hot. flatten batter with spatula. cook pancakes two minutes on 
each side. for corn salsa: to roast corn, drain well if frozen, place in 
dry, hot saute pan and saute until browned. combine one chopped jalapeno, 
3 tbsp cilantro, 1/3 cup onion, and roasted fresh or frozen corn with lime 
juice. chill. for red pepper sauce: puree peeled and seeded red peppers, 
add salt and pepper to taste. keep warm in a sauce pan until needed. if 
sauce is too thick, thin with soy milk if desired. assemble by spooning 
about 1/4 cup of red pepper sauce on plate. top with 3-4 pancakes. garnish 
with the roasted corn salsa. serves: 4 from b...@mindsinc.com 
 
 
 
(ID: 77997) Mirror: rec.food.recipes: Sat, Oct 25, 2003


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