-
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.
-
2
Process until smooth.
-
3
Finely chop the remaining bell pepper.
-
4
In a large bowl, lightly mash the remaining beans.
-
5
Stir in the bell pepper, onion and smooth bean mixture.
-
6
Season to taste with salt and pepper.
-
7
Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up.
-
8
(Pick up a bit and see if it can be easily molded into a ball.
-
9
If it is too sticky, add a little more cornmeal.)
-
10
Chill the mixture for 30 minutes.
-
11
While the bean mixture is chilling, make the corn relish.
-
12
Heat the canola oil in a medium skillet over medium-high heat.
-
13
Add the corn to the pan and saute briefly until lightly browned, about 2-3 minutes.
-
14
Stir in the garlic and jalapeno and cook just until fragrant, about 1 minute.
-
15
Transfer the mixture to a bowl.
-
16
Stir in the tomato, lime juice, and cilantro.
-
17
Season with salt and pepper to taste.
-
18
To make the avocado cream sauce: Combine all ingredients in the bowl of a food processor or blender.
-
19
Process until completely smooth.
-
20
Form the bean mixture into patties approximately 3 1/2 inches in diameter.
-
21
Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat.
-
22
Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.
-
23
Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.
