Sunday, December 16, 2012

Back Bean Cakes

I made this for Sunday dinner tonight & it was like eating bean dip in patty form.  It was so delicious!  I got a little impatient and tried to flip them before they were ready so, they fell apart a little bit.

Recipe is from Heart-Healthy Living
Yields 4 servings
178 calories per serving

2 slices whole wheat bread
3 tbsp cilantro
2 cloves garlic
15 oz black beans, rinsed & drained
1 jalapeno pepper, sliced
1 tsp ground cumin
1 egg

Place torn bread in food processor.
Cover & blend into coarse crumbs.
Transfer crumbs into a large bowl & set aside.

Place cilantro & garlic into food processor.
Cover & blend until finely chopped.
Add the beans, jalapeno, & cumin & blend until smooth.
Add bean mixture to bread crumbs & add egg.
Mix well & shape into 4 patterns.

Lightly grease a skillet & cook for 10 minutes, flipping every so often.

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