1. To make the bean patties: Place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, eggs, oregano, cumin and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion and smooth bean mixture. Season to taste with salt and pepper. 2. Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes. 3. While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and saute briefly until lightly browned, about 2-3 minutes. Stir in the garlic and jalapeno and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste. 4. To make the avocado cream sauce: Combine all ingredients in the bowl of a food processor or blender. Process until completely smooth. 5. Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
