Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute finishing touch. Ingredients:
2 (15 ounce) cans black beans, rinsed and drained |
1 egg white, beat it lightly |
2 green onions, finely chopped (both white & green parts) |
1/4 cup minced fresh cilantro, plus |
2 tablespoons fresh cilantro, set aside for salsa |
1 teaspoon chili powder |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
4 teaspoons vegetable oil |
1/2 cup frozen corn, thawed |
1/2 cup chunky salsa |
1/4 cup low-fat sour cream |
Directions:
1. Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
2. Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
3. In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.
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