Black Bean Corn Cakes

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  • 1 cup water
  • 1/2 cup cornmeal or polenta
  • 1 teaspoon dulse
  • 1/4 cup grated Romano cheese
  • 2 cups cooked black beans, drained
  • 1 or 2 jalapeños - stemmed, seeded and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoons chopped red onions
  • 3 tablespoons chopped cilantro
  • 1/4 cup cooked yellow corn kernels (frozen is fine)
  • Olive oil


In a small saucepan, heat water over medium-high until boiling. Slowly stir in cornmeal and dulse in a slow steady stream to avoid lumps. Add cheese. Heat, stirring constantly, about 3 to 5 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.

Combine beans, jalapeños, garlic, red onions and cilantro; finely chop by hand or in a food processor. Process until a roughly chopped paste is formed. Stir in cornmeal and corn kernels.

Place a sheet of waxed paper on your work surface. Spoon bean mixture out into about 10 portions. Small patties are better; flatten then cook in a hot skillet in a very small amount of olive oil until crispy, about 3 minutes on each side. Serve warm.

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