These simple, slightly smoky bean cakes are creamy inside, with a crispy crust (amplified by a little cornmeal).
1/2 cup diced red onion medium red onion, diced1/4 cup lightly packed fresh cilantro, choppedPosition a rack in the middle of the oven and set a large, rimmed baking sheet on it. Preheat the oven to 200 degrees.Make the bean cakes: In a large bowl, use a potato masher or fork to mash together the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper until well combined. Taste, and season with more salt as needed.
Wet your hands and shape each portion into a patty about 3 to 4 inches in diameter and 1/2-inch thick.In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add 4 patties and cook until a crisp, dark golden brown crust forms, 2 to 3 minutes per side. Transfer to the baking sheet in the warm oven. Repeat with the remaining patties, using the remaining 2 tablespoons of oil and heating it before frying.
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