Potato-Black Bean Cakes With Tropical Dressing Over

Name: Potato-Black Bean Cakes With Tropical Dressing Over Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped onion; 1 tablespoon minced seeded serrano chile or jalapeno pepper; 1 garlic clove, minced; 1/3 cup 2% reduced-fat milk; 1/2 teaspoon salt; 1 (15-ounce) can black beans, drained; 1 large egg white; 2 cups shredded peeled baking potato; Cooking spray; Dressing:; 1 cup pineapple juice; 1/2 cup finely chopped onion; 3 tablespoons brown sugar; 2 tablespoons white rum or water; 1 tablespoon fresh lime juice; 1 tablespoon chopped pecans, toasted; 2 bacon slices, cooked and crumbled; 6 cups gourmet salad greens

Servings: persons

1 tablespoon olive oil
1/4 cup chopped onion
1 tablespoon minced seeded serrano chile or jalapeno pepper
1 garlic clove, minced
1/3 cup 2% reduced-fat milk
1/2 teaspoon salt
1 (15-ounce) can black beans, drained
1 large egg white
2 cups shredded peeled baking potato
Cooking spray
Dressing:
1 cup pineapple juice
1/2 cup finely chopped onion
3 tablespoons brown sugar
2 tablespoons white rum or water
1 tablespoon fresh lime juice
1 tablespoon chopped pecans, toasted
2 bacon slices, cooked and crumbled
6 cups gourmet salad greens

1
To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; saute 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.
2
Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.
3
To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.
4
Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup chopped onion, 1 tablespoon minced seeded serrano chile or jalapeno pepper, 1 garlic clove, minced, and more.

Yes, Potato-Black Bean Cakes With Tropical Dressing Over Greens falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato-Black Bean Cakes With Tropical Dressing Over Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions