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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âThese vegetarian patties are absolutely delicious and topped with a corn salsa,â says Barbara Nowakowski of Mesa, Arizona. âItâs one recipe your family will request often.â Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained |
1 egg white, lightly beaten |
2 green onions, finely chopped |
1/4 cup plus 2 tablespoons minced fresh cilantro, divided |
1 teaspoon chili powder |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
4 teaspoons canola oil |
1/2 cup frozen corn, thawed |
1/2 cup chunky salsa |
1/4 cup fat-free sour cream |
Directions:
1. In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
2. In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
3. In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream. Yield: 4 servings.
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