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Black Bean and Potato Cakes

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“I got this recipe from our local Beans and Grains store. The mild flavor of the cakes goes well with a hot, spicy fresh salsa. A good way to use up left-over mashed potatoes, too.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, add the mashed potatoes, beans, bell pepper, garlic, chives, and cilantro; stir to combine.
  2. Add in the eggs and salt and pepper to taste; stir to mix well.
  3. Form mixture into eight 4-inch patties.
  4. Put the breadcrumbs into a shallow bowl; dip patties into the crumbs, patting to make the crumbs adhere to the cakes.
  5. In a large nonstick skillet or griddle, heat 1 tablespoon of oil over medium heat.
  6. Add as many cakes as will fit in a single layer.
  7. Brown cakes on one side, then flip to brown on the other side.
  8. Keep the cakes warm in a 250 degree oven while cooking the rest of the pancakes.
  9. Serve hot with salsa.

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