Thu, May 24 2012
Kendra's Spicy Black Bean Cakes
These delicious little treats go amazingly well with sour cream or hot mustard.
Ingredients
Lime Sour Cream:
1/2 C. reduced fat sour cream
2 tsp. fresh lime juice
1 sm. fresh jalapeno pepper, minced
salt to taste
Black Bean Cakes:
2 Tbs. olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 Tbs. ground cumin
2 14.5-oz. cans black beans, drained and rinsed
salt and black pepper to taste
2 C. grated raw sweet potato
1 egg, lightly beaten
1/2 C. plain dried bread crumbs
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 219
Total Fat: 6.7g
Cholesterol: 32mg
Sodium: 578mg
Total Carbs: 31.3g
Dietary Fiber: 8.9g
Protein: 9.4g
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To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
For black bean cakes:
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8-10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.
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