This recipe is from a very nice cookery blog that I found 28 cooks so I’m really only reproducing it here just in case, oh horror of horrors, that blog were to disappear.
These are hot, so you may want to cut back on the chilies/adobo sauce, depending.
1/2 c minced onion
Saute onion in olive oil for a couple of minutes, then add
1 clove garlic, minced
and saute until both are tender. Then mix together with the following ingredients
1 (15 oz) can black beans, rinsed, drained, and mashed lightly
1/4 c breadcrumbs
2 canned chipolte chilies, plus 2 tbsp adobo sauce, pulverised in a blender
1 egg white, beaten
Allow to rest in the fridge for 15 mins then shape into patties and refrigerate those for a couple of hours. Make the yoghurt sauce at this time so it can sit for a while too.
1/4 c fresh cilantro, chopped
2 scallions, chopped
1 clove garlic, minced
1/4 tsp salt
pinch sugar
Blend these ingredients until finely minced, then add:
4 oz yogurt
mix well and refrigerate.
The patties can be grilled or pan fried over medium heat.
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