Pinto Bean Cakes with Meyer Lemon Mayonnaise
Yield: Makes 4 servings
Recipe by Bill Ardizoia
1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts, toasted, or hazelnuts, toasted and skins removed
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
Salt and pepper
1/4 cup mayonnaise
1/4 teaspoon grated Meyer lemon zest
1/2 teaspoon fresh Meyer lemon juice
4 slices multi-grain bread, toasted
PREPARATION: Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur and bean mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into four (3-1/2-inch-diameter) patties.
Chill at least 10 minutes. While patties chill, stir together mayonnaise, zest, and juice.
Cakes can be cooked on the stove. Dredge the bean cakes in bread crumbs to form a nice crust when frying. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cakes, carefully turning once, until golden brown, about 8 minutes total.
Serve bean cakes open-faced on toast with Meyer lemon mayonnaise and some baby greens or lettuce.
Uncooked cakes can be chilled, covered, up to 4 hours.