“The contrast of the salsa versus the yogurt and sourcream is excellent!”
READY IN:
45mins
SERVES:
3
YIELD:
9 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. 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. 4 Form the mix into nine 3 oz patties.
  5. 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. 6 Combine the yogurt and sour cream.
  7. 7 Serve the bean cakes with a dollop of the dairy topping and salsa, garnish with additional cilantro if desired.

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