Black Bean and Potato Cakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from our local Beans and Grains store. The mild flavor of the cakes goes well with a hot, spicy fresh salsa. A good way to use up left-over mashed potatoes, too. Ingredients:
2 cups mashed potatoes |
1 1/2 cups cooked black beans |
1/2 red bell pepper, finely chopped |
1 teaspoon finely minced garlic |
1/4 cup chopped chives |
1 tablespoon chopped fresh cilantro |
2 large eggs, beaten |
salt and pepper |
1 cup breadcrumbs (fresh is better) |
1 -2 tablespoon olive oil |
salsa |
Directions:
1. In a large bowl, add the mashed potatoes, beans, bell pepper, garlic, chives, and cilantro; stir to combine.
2. Add in the eggs and salt and pepper to taste; stir to mix well.
3. Form mixture into eight 4-inch patties.
4. Put the breadcrumbs into a shallow bowl; dip patties into the crumbs, patting to make the crumbs adhere to the cakes.
5. In a large nonstick skillet or griddle, heat 1 tablespoon of oil over medium heat.
6. Add as many cakes as will fit in a single layer.
7. Brown cakes on one side, then flip to brown on the other side.
8. Keep the cakes warm in a 250 degree oven while cooking the rest of the pancakes.
9. Serve hot with salsa.
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