Yucca Black Bean Fritters / Crunch Patties

Ingredients

• 1 (15 1/2 ounce) can black beans, drained and rinsed

• 1/2 lb yucca root
• 1/2 cup flour
• 2 tablespoons butter (you can also sub oil but butter has better consistency for this)
• 1/4 teaspoon salt
• 2 teaspoons all-purpose Mexican seasoning (see description for link to recipe, or use your own)
• 1/4 cup canola oil, for frying (this is an estimate)

Directions

1. 1

   Peel and wash the yucca. Cut into pieces.

2. 2

   Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).

3. 3

   Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.

4. 4

   Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.

5. 5

   Add the spices, and butter or oil and pulse again until melded.

6. 6

   If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.

7. 7

   With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.

8. 8

   Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).

9. 9

   Pour canola oil in a frying pan and make sure the oil doesn't get too hot.

10. 10

    Fry the patties in the oil, about 2-3 minutes on each side.

11. 11

    Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.