Odeliza Jacoba Recipes

Mahalo Chicos,

While pumping away during an hour long spinning class, I distracted myself from the numbing pain coming from my gams by creating this new recipe. Its a vegetarian alternative to meatballs and breaded deep fried meat.

Pinto Beans Patties, with a delicious subtle flavor that can be molded with other dishes. I used creamy sweet potato, chive and dill puree, homemade checca sauce and a warm bread roll for last night dinner. It was a hit with my other half, he wanted to make sure I had the recipe for it. I told him I came up with it during spinning class, so its still rather fresh in my mind.

Prep Time: 15 minutes

Cook Time: Less than 3 minutes

Serves: Up to 12 oval patties

What you’ll need:

1. Food Processor and large deep frying pan or any shallow pan

2. 1 can of pinto beans: rinsed well and allowed to dry

3. 1 c roughly chopped fresh cilantro

4. 1/4 c roughly chopped chives

5. 1/4 c white rice flour

6. 3 eggs two for the pinto bean mixture and one for dipping

7. About 2 cups or so of safflower oil, rice oil or any flavorless or minimal flavored oil

8. Freshly ground sea salt and black and white peppercorns

9.1 t cumin

10.1 t paprika

11. A pinch of each: onion power and garlic powder

12. 1/2 c white flour

13. Wheat or white bread crumbs without added flavor

14. 1 c wheat flour

What to do:

1. Take the pinto beans and puree in the food processor until smooth. Add the cilantro and puree some more, then add the chives.

2. Add the onion powder and garlic powder, then a bit at a time, add the wheat flour. Then add the rice flour, mix well until the mixture starts to come together.

3. One at a time add the two eggs and mix until it starts to become more of a dough like texture.

4. Take out of food processor and place in a bowl with salt and pepper. Meanwhile, take your frying pan and all of the oil, bring to a medium heat.

5. Place the white flour in a small bowl, then remaining egg in another bowl, the bread crumbs in another bowl in an assembly line fashion.

6. With super clean hands, take about 1/4 c of the bean mixture and shape it into little round balls, dip lightly into the white flour, then lightly to the egg, back to the flour mixture finally to the bread crumbs. Do this until the bean mixture is gone.

7. Then turn the heat on low. One at a time, place each patty a few inches apart, closely monitor the patties as it only take a few seconds for one side to turn golden brown. Flip and fry the other side. Remove and place on top of a plate covered with paper towels -to soak in the moisture-. Proceed with this same pattern until all patties have been deep fried.

8. Allow to cool to room temperature before storing in the fridge. Will keep for about 5 days. This dish can be served warm or at room temp.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza