Vegetarian bean and vegetable cutlets with cabbage salad

Ingredients:

Cutlets

• 3/4 cup frozen corn
• 1 tbsp + 2 tsp olive oil
• 1 red bell pepper, diced
• 1 medium shallot, finely chopped
• 2 tsp crushed chipotle peppers in adobo sauce
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 1 large clove of garlic, minced
• 1 can (425 g) pinto beans, rinsed
• 1 large egg
• 0.5 cup cheddar, cut into small cubes (about 60 g)
• 6 tablespoons corn flour

Cabbage salad

• 0.5 cup chopped fresh cilantro
• 2 tablespoons mayonnaise
• Juice of 1 lime
• 1 small serrano pepper, seeded and finely chopped (optional)
• 2 cups store-bought coleslaw mix
• 1 ripe avocado, cut into 8-12 wedges, for serving

Preparation:

1. CutletsCook corn according to package directions; set aside.
   
   Meanwhile, heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the bell pepper and shallot and season with salt. Cook, stirring, until the peppers are softened, about 4 minutes. Add the corn, chipotle, cilantro, cumin, and garlic and cook for another minute. Transfer to a large bowl and let cool for about 15 minutes.
2. Place the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and process until the mixture forms a chunky paste. Add the bean paste to the remaining vegetables along with the cheddar, 3 tablespoons of cornmeal, 1/2 teaspoon of salt, and freshly ground black pepper to taste. Mix until evenly distributed.
3. Form the vegetable mixture into 4 patties, each about 10 cm in diameter. Sprinkle the remaining 3 tablespoons of cornmeal onto a plate. Dredge the patties in the cornmeal, place them on a plate, and refrigerate until cool and firm, about 20 minutes.
4. Salad:
   
   In a medium bowl, combine cilantro, mayonnaise, lime juice, serrano masala, if using, and salt to taste. Add the coleslaw mixture and toss to combine; refrigerate until ready to serve.
5. In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the patties and cook until golden brown, about 3 minutes. Flip and cook until golden brown on the other side and the cheese is melted, another 2-3 minutes.
6. To serve, place 2-3 avocado slices on each serving plate. Add the patties and top with a dollop of coleslaw.