215 ounce cans black beans, rinsed and drained 1/2 cup chopped onion 3 cloves garlic, minced 1/3+1/2 cup flour, divided 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1 egg white, beaten 1/4 cup breadcrumbs 2 tablespoons vegetable oil for frying
combine beans, onion, garlic, 1/3 cup flour, cumin and cayenne pepper. Mix in the 1 egg white. Coarsely mash to a thick chunky paste with a hand blender or food processor. Mix in breadcrumbs to make a firm mixture. Refrigerate approximately 30 minutes for flavors to blend. Form into 6 patties, lightly coat with remaining flour. Cork in skillet with the oil over medium heat for 5 to 7 minutes on each side. Top with a spreadable cheese such as boursin or brie. Serve on a soft bulky rolls or role of your choosing.