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1
For the black bean cakes, add the drained rinsed beans to a large bowl.
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2
Using a masher, mash the beans until desired consistency.
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3
Next, add the corn, onion, garlic ketchup, cayenne pepper, Sriracha, Franks Red Hot, cilantro, salt, pepper and ground cumin.
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4
Stir with a spoon to combine.
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5
Add the panko and mix well until combined.
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6
Refrigerate uncovered for 15 minutes.
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7
After 15 minutes, remove from fridge.
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8
Take a handful (1/2 3/4 cup) of the bean mixture, roll into a ball, then flatten with palm to create a patty.
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9
Place on a baking sheet lined with parchment paper.
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10
You should get about 5 or 6 patties from the whole mixture.
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11
Place back in the fridge, uncovered, for another 10 minutes.
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12
After 10 minutes, remove from fridge and set aside.
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13
For the polenta, heat the vegetable broth in a saucepan over medium high heat until it simmers.
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14
While that is happening, prepare to fry the black bean cakes.
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15
Heat the olive oil in a large, deep skillet until hot.
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16
Add the patties (3-4 at a time) to the pan and cook for 5 minutes on each side, or until browned, crispy and cooked/heated all the way through.
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17
Set aside until cakes are cooked.
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18
When the broth for the polenta comes to a simmer, slowly add the polenta and whisk for 1 minute until it starts to thicken and the polenta pulls from the sides of the saucepan.
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19
Add the salt, pepper, jalapeno, cheddar and whisk well.
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20
Remove from heat.
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21
Serve 1/3 of the polenta in a bowl or on a plate, place 2 cakes on top, and enjoy!
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22
Garnish with fresh jalapeno or cilantro if desired.
