Prep time: 10 minutes
Cook time: about 7 minutes
- 2 14.5 oz cans black or pinto beans, drained and rinsed
- ½ cup toasted pumpkin seeds
- 2 cloves garlic, crushed
- ½ cup fresh cilantro
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ t salt
- 1-2 tablespoons extra virgin olive oil
Combine all ingredients except oil in the food processor and blend until well mixed, but still slightly chunky.
Form the mixture into 6 cakes.
In a large, nonstick frying pan, heat the olive oil over medium heat.
Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5-7 minutes.
Serve immediately. Leftovers keep well for 2-3 days.
Yield: 6 patties