Ingredients:
- 2 cups cooked rice
- ¼ cup cooked Camellia Brand Pinto Beans
- 4 green onions, thinly sliced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ½ cup flour
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons hot sauce
- 2 quarts in a 5 quart potoil for deep frying
Directions:
- Mix together rice, pintos, green onions, and cilantro.
- Mix together all dry ingredients.
- Combine the rice mixture with the dry ingredients, mixing well.
- Add 2 eggs and hot sauce and mix until you have a thick batter.
- Using two spoons, form Calas into oval shapes and drop into the hot oil.
- Brown on both sides then drain thoroughly.
- Serve with a dipping sauce if desired.