Black Bean Cakes

Black Bean Cakes

A FANTASTIC option for meatless Monday, served with some fried eggs. I was super happy with this recipe and will definitely be making it again – full of fiber and protein, and happy, bright, spicy flavor.

I adapted the recipe from Cooking Light, and they suggested serving with fried eggs. Though skeptical at first, I was surprised to find how nicely they complemented the flavor. I fried us some eggs over-light, and sautéed zucchini to add some more veggies (a side salad of arugula or mixed greens would work great as well). Husband loved, and he usually hates beans. The secrets in the pureeing of the beans – the inside becomes light and creamy – no actual beans to be found.

As suggested below, these can be fried ahead and reheated on a sheet pan in the oven, making them a great idea for entertaining. The reason I know this is because I did it. My daughter has decided she doesn’t like when I cook or talk on the phone. Sweet. If my pants have an elastic waist-band (which, considering I’m not back to work until January, they usually do), she proceeds to pull them down. My behind has made many appearances in my kitchen lately. To avoid getting pantsed, I try to cook dinner during naptime. These healthy cakes made my house smell REALLY good and made for a nice, relaxed, pre-dinner.

This time of year can be a total diet-killer as we go right from Halloween candy to Thanksgiving pie. Try to eat healthy week-night dinners so the splurges can work easily into your otherwise healthy diet. Easy on the waist-line and the budget, these black bean cakes are a must-try.

Black Bean Cakes

Makes 4 (Served 2) for Dinner

8 appetizer sized cakes – would serve 4

Adapted from Cooking Light

¼ c. vegetable or canola oil, divided

1 egg

1 (15 oz) can black beans, rinsed and drained

2/3 c. panko bread crumbs, divided

¼ c. finely chopped green onions (scallions)

2 tbsp. chopped fresh cilantro

¾ tsp. cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. cayenne

1 garlic clove, minced

1. Combine 1 tbsp. canola/veggie oil, egg, and beans in food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste.

2. In a medium mixing bowl, combine 5 tbsp. panko breadcrumbs, green onions, cilantro, cumin, salt, garlic powder, cayenne, garlic, and bean mixture.

3. Spread the rest of the panko on a dinner plate.

4. Shape bean mixture into four patties (about 4-5 inches wide, 1 inch high) and place in panko – flip patties to cover both sides in crumbs.

5. Heat a nonstick skillet over medium heat with remaining oil (should be 3 tablepsoons).

6. Add patties and cook until golden brown (about five minutes). Flip, and cook on the second side until golden brown. Serve immediately or place on foil/parchment lined baking sheet, cover, and refrigerate.

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