INGREDIENTS
1 lb. skinless flounder fillets, cut in large pieces
1 cup black beans, rinsed and drained
1 cup canned or frozen yellow niblet corn
1/2 cup bread crumbs
1/4 cup minced onion
4 oz. pepper jack cheese cut into 1/4-inch cubes
1 TBSP. finely minced cilantro leaves
2 large cloves garlic, minced
1 egg. beaten
1 small can fire-roasted green chiles, drained
3/4 cup finely crushed tortilla chips
Oil for frying
DIRECTIONS
Pulse flounder in food processor until minced.
Place in mixing bowl, add next 8 ingredients; stir well.
Fold in green chiles until just mixed through.
Form into 8 cakes, roll in tortilla crumbs; cover and refrigerate 15 minutes.
Heat 1/4-inch of oil in a heavy skillet over medium high heat.
Fry the cakes in hot until golden brown, about 2 minutes per side.
Drain on paper towels.
Serves 4.
