Name: Black Bean Cakes
Ingredients: 2 c Cooked or 1 can; (19 ounces) black; ; beans, drained; 1/4 c Cilantro leaves; (packed); 2 ts Ground cumin; 2 ts Chili powder; 1/2 ts Dried oregano; 1/2 ts Salt; 2 tb Sour cream; 4 Scallions; green and white; ; parts, thinly; ; sliced; 1/2 Red bell pepper; seeded and finely; ; chopped; 1/4 c Dry bread crumbs; or dehydrated; ; mashed potato; ; flakes (or more if; ; needed); 2 tb Yellow cornmeal; 2 tb Vegetable oil; Garnish: sour cream; chopped fresh; ; cilantro, diced; ; fresh red bell; ; pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables		Burt, Wolf	1	servings

INGREDIENTS

2	c	Cooked or 1 can; (19 ounces) black
		; beans, drained
1/4	c	Cilantro leaves; (packed)
2	ts	Ground cumin
2	ts	Chili powder
1/2	ts	Dried oregano
1/2	ts	Salt
2	tb	Sour cream
4		Scallions; green and white
		; parts, thinly
		; sliced
1/2		Red bell pepper; seeded and finely
		; chopped
1/4	c	Dry bread crumbs; or dehydrated
		; mashed potato
		; flakes (or more if
		; needed)
2	tb	Yellow cornmeal
2	tb	Vegetable oil
		Garnish: sour cream; chopped fresh
		; cilantro, diced
		; fresh red bell
		; pepper

INSTRUCTIONS

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. Saut. 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.
Converted by MC_Buster.
Per serving: 541 Calories (kcal); 37g Total Fat; (59% calories from
fat); 9g Protein; 47g Carbohydrate; 13mg Cholesterol; 1383mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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