| 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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