In a small heavy skillet cook onion, bell peppercorn, and garlic in butter over
moderately low rut, stirring occasionally, until dull. In a bowl mash
one-third beans with a fork and stir in remaining beans, onion assortment,
bread crumbs, egg, coriander, saltiness, and pepper to tasting.

Form mixture into foursome 4-inch patties. (Mixture will be wet and subdued.)
Gently dredge patties in cornmeal and transfer to a large plate lined with
plastic wrapper.

In a heavy skillet oestrus 1/4-inch oil over moderate heat until hot but not
smoking and cook patties in 2 batches 1 1/2 minutes on each face,
transferring to paper towels to drainpipe.

Serve bean cakes with salsa (recipe follows).

Sheeny: 2 servings