Black-Bean & Zucchini Pancakes |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's a healthy way to start the day. Ingredients:
15 ounces canned black beans, rinsed and drained |
2 egg whites |
1 teaspoon roasted garlic, chopped (jarred) |
1 teaspoon ground cumin |
1 zucchini, shredded (1 1/3 cups) |
1/3 cup whole wheat breadcrumbs, plain, dried whole-grain |
2 teaspoons olive oil, divided |
1/2 cup salsa |
2 1/2 tablespoons reduced-fat sour cream |
Directions:
1. 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.
2. 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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