1 chipotles in adobo whole finely chopped (2 to 3 tablespoons total)
0.5 cup flour
0.3 cup cilantro leaves fresh divided chopped
2 medium cloves garlic chopped
3 cups cabbage shredded white green
1 jalapeno divided seeded finely chopped
3 lime divided
1 tablespoon mayonnaise (or Vegenaise to keep it vegan)
2 servings olive oil for drizzling
0.5 bell pepper red roughly chopped
5 spring onion divided finely sliced chopped
Equipment
food processor
bowl
baking sheet
oven
Directions
Preheat the oven to 475°F. In large bowl, stir together the cabbage, half the cilantro, half the scallions, half the jalapeno, the juice and zest of 2 limes, mayonnaise, and salt to taste. Set aside.
In the food processor, combine the remaining cilantro, scallions, jalapeno, garlic, and bell pepper and pulse until finely chopped, about 8 to 10 short pulses.
Add the juice and zest of the remaining lime and season with salt. Pulse in the beans and chipotle until you have a homogenous mixture.
Add the flour and pulse to combine. Divide mixture into 6 even portions and form into 4-inch patties.
Line a rimmed baking sheet with parchment, and lightly drizzle the bottom with olive oil.
Place patties on the baking sheet, and lightly flatten.
Drizzle lightly with olive oil.
Bake until crisp and golden brown, about 25 minutes.
Serve with the slaw, and some sliced ripe avocado and/or crumbled cheese and cilantro over the top.
