Black-Bean & Zucchini Pancakes Recipe

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Ingredients:

Serving

15 oz canned black beans, rinsed and drained
2 egg whites
1 tsp roasted garlic, chopped (jarred )
1 tsp ground cumin
1 zucchini, shredded (1 1/3 cups)
1/3 cup whole wheat breadcrumbs, plain
2 tsp olive oil, divided
1/2 cup salsa
2 1/2 tbsp reduced-fat sour cream

Directions:

In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.77 Kcal (1322 kJ)
Calories from fat	29.74 Kcal
		% Daily Value*
Total Fat	3.3g	5%
Cholesterol	1.75mg	1%
Sodium	182.19mg	8%
Potassium	1418.28mg	30%
Total Carbs	53.09g	18%
Sugars	2.41g	10%
Dietary Fiber	13.09g	52%
Protein	19.97g	40%
Vitamin C	18.5mg	31%
Iron	4.8mg	27%
Calcium	116.2mg	12%

Amount Per 100 g
Calories	178.76 Kcal (748 kJ)
Calories from fat	16.84 Kcal
		% Daily Value*
Total Fat	1.87g	5%
Cholesterol	0.99mg	1%
Sodium	103.14mg	8%
Potassium	802.92mg	30%
Total Carbs	30.05g	18%
Sugars	1.36g	10%
Dietary Fiber	7.41g	52%
Protein	11.31g	40%
Vitamin C	10.5mg	31%
Iron	2.7mg	27%
Calcium	65.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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