Mexican Bean Cakes
| Yield: | 12 Servings |
| Categories: | Appetizers |
| 6 | c | Pinto beans, cooked; well drained |
| 1 | md | White onion; minced |
| 2 | Serrano peppers; stem and mince | |
| 1/4 | ts | Ground cumin; to taste |
| 1/2 | ts | Salt |
| 4 | tb | Peanut oil; approximate |
| 1 | c | Tomato Salsa; colorful dice |
| 1 | c | Sour cream |
| Chopped fresh cilantro |
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