Cuban Black Bean Patties with Pineapple Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try these spicy black bean patties for a vegetarian twist on crab cakes. Serve on top of rice that's been tossed with butter, fresh pineapple, cilantro, and a bit of salt. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
2 teaspoons butter |
1 cup diced fresh pineapple |
2 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
2 cups rinsed, drained canned black beans (1 can), divided |
1/2 teaspoon bottled minced garlic |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1 large egg white |
1/2 cup (2 ounces) shredded monterey jack cheese with jalapeño peppers |
1/4 cup chopped red onion |
1/4 cup cornmeal |
cooking spray |
1/4 cup reduced-fat sour cream |
Directions:
1. To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
2. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
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