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Black Bean Cakes

Source: Burt Wolf's Origins, Virginia Beach
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
2 cups cooked or 1 can (19 ounces) black beans, drained
1/4 cup (packed) cilantro leaves
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons sour cream
4 scallions, green and white parts, thinly sliced
1/2 red bell pepper, seeded and finely chopped
1/4 cup (or more if needed) dry bread crumbs, or dehydrated mashed potato flakes
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. Sauté 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.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Black Bean Sides
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 186
Fat. Total: 4g
Fiber: 11g
Carbohydrates, Total: 31g
Sodium: 797mg
% Cal. from Fat: 19%
Cholesterol: 3mg
Protein: 10g
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