Name: Black Bean Cakes Recipe
Yield: 4 servings
Ingredients: 2 c. Cooked or possibly 1 can, (19 ounces) black beans, liquid removed; 1/4 c. Cilantro leaves, (packed); 2 tsp Grnd cumin; 2 tsp Chili pwdr; 1/2 tsp Dry oregano; 1/2 tsp Salt; 2 Tbsp. Lowfat sour cream; 4 x Scallions, green and white parts, thinly sliced; 1/2 x Red bell pepper, seeded and finely minced; 1/4 c. Dry bread crumbs, or possibly dehydrated mashed potato flakes (or possibly more if needed); 2 Tbsp. Yellow cornmeal; 2 Tbsp. Vegetable oil Garnish: lowfat sour cream, minced fresh cilantro, diced fresh red bell pepper

Servings: 4 persons

2 c. Cooked or possibly 1 can, (19 ounces) black beans, liquid removed
1/4 c. Cilantro leaves, (packed)
2 tsp Grnd cumin
2 tsp Chili pwdr
1/2 tsp Dry oregano
1/2 tsp Salt
2 Tbsp. Lowfat sour cream
4 x Scallions, green and white parts, thinly sliced
1/2 x Red bell pepper, seeded and finely minced
1/4 c. Dry bread crumbs, or possibly dehydrated mashed potato flakes (or possibly more if needed)
2 Tbsp. Yellow cornmeal
2 Tbsp. Vegetable oil Garnish: lowfat sour cream, minced fresh cilantro, diced fresh red bell pepper

1
In a food processor, puree the black beans with the cilantro leaves, cumin, chili pwdr, oregano, salt and lowfat sour cream.
2
Transfer the mix to a mixing bowl and add in the scallions, red bell pepper and sufficient bread crumbs to bind the mix tightly.
3
Form the mix into twelve 2-inch disks and dredge them in the cornmeal.
4
In a large non-stick skillet, heat the vegetable oil.
5
Saute/fry the cakes for 2 to 3 min on each side or possibly till the cornmeal is browned.
6
Serve immediately garnished with lowfat sour cream, cilantro and diced red bell pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Black Bean Cakes Recipe

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