Refried Bean Browns

I'm a sucker for hashbrowns. Seriously - give me some shredded, crisply fried potato patties, some hot sauce or ketchup, and I'm in heaven. I have a million ways to make potato hashbrowns, but I was thinking about classic refried black beans when I tripped over this recipe:

1 tablespoon fresh cilantro, roughly chopped
2 cloves garlic, roughly chopped
1 green onion, roughly chopped
1 15-ounce can black beans, rinsed and drained
1 tsp Penzey's chili 9000 blend
1 chipotle pepper in adobo sauce
1/4 cup Panko bread crumbs
1 egg, scrambled (reduce fat? use just the whites)

Add all ingredients except for the bread crumbs and egg to a food processor or blender. Process until coarsely chopped (I like mine to be partially pureed). You may find a slight spoonful of water or olive oil helps the process along.

Gently mix in the bread crumbs and egg. Form into patties and grill each side about 4 minutes. I love to mix in diced avocado, fresh chopped tomato, cheese...you name it. Just pay attention to the clumping ability of the mix. If needed, add more panko or a sprinkle of any all purpose baking mix (Jiffy, Bisquick, you know). Serve alongside fried eggs, with spicy rice, or in small patties with chips as an appetizer.