Potato-Black Bean Cakes with Tropical Dressing Over Greens |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 tablespoon olive oil |
1/4 cup chopped onion |
1 tablespoon minced seeded serrano chile or jalapeño pepper |
1 garlic clove, minced |
1/3 cup 2% reduced-fat milk |
1/2 teaspoon salt |
1 (15-ounce) can black beans, drained |
1 large egg white |
2 cups shredded peeled baking potato |
cooking spray |
1 cup pineapple juice |
1/2 cup finely chopped onion |
3 tablespoons brown sugar |
2 tablespoons white rum or water |
1 tablespoon fresh lime juice |
1 tablespoon chopped pecans, toasted |
2 bacon slices, cooked and crumbled |
6 cups gourmet salad greens |
Directions:
1. To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; sauté 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.
2. Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.
3. To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.
4. Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.
|
|