I am participating in this week’s Recipe Swap on The Grocery Cart Challenge blog (about a gal feeding a family of 6 on $60!). Check it out for some frugal fun! 🙂
I made these a couple nights back. Fantastic. My son even stated he was going to become vegetarian because my meals are so yummy. : )
Black Bean CakesSource: Burt Wolf’s Origins, Virginia Beach
Makes 4 servings
2 cups cooked or 1 can (19 ounces) black beans, drained
1/4 cup (packed) cilantro leaves
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons sour cream
4 scallions, green and white parts, thinly sliced
1/2 red bell pepper, seeded and finely chopped
1/4 cup (or more if needed) dry bread crumbs, or dehydrated mashed potato flakes
In a food processor, puree the black beans with the cilantro leaves, cumin, chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing bowl and add the scallions, red bell pepper and enough bread crumbs to bind the mixture tightly.
Form the mixture into twelve 2-inch disks and dredge them in the cornmeal.
In a large non-stick skillet, heat the vegetable oil. SautÃ© the cakes for 2 to 3 minutes on each side or until the cornmeal is browned. Serve immediately garnished with sour cream, cilantro and diced red bell pepper.
Yum! These look great and so healthy. Thanks for sharing.