Black Bean Cakes
"The contrast of the salsa versus the yogurt and sourcream is excellent!"
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
9 patties
- Serves:
- 3
ingredients
- 2 (15 ounce) cans black beans, drained and rinsed
- 4 4 tablespoons water or 4 tablespoons chicken broth
- 1 teaspoon butter
- 1 cup onion, small diced
- 3 garlic cloves, finely minced
- 3 tablespoons jalapenos, finely diced
- 1 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1 egg
- 1⁄2 cup oat bran
- 2 tablespoons flax seeds
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, chopped
- 3 tablespoons plain nonfat yogurt
- 3 tablespoons sour cream
- 1⁄2 cup salsa (chose mild, medium or hot according to your tastes)
directions
- 1 Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
- 2 In a nonstick skillet, add the onions, garlic, jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
- 3 Combine the sauteed vegetables with the beans. Add the egg, oat bran, lemon juice, cilantro. Grind and add the flaxseed. Let stand for 5-8 minutes to allow the flavors to combine.
- 4 Form the mix into nine 3 oz patties.
- 5 Lightly butter the skillet. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
- 6 Combine the yogurt and sour cream.
- 7 Serve the bean cakes with a dollop of the dairy topping and salsa, garnish with additional cilantro if desired.
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