Entrees
Black Bean Cakes
Makes 6 cakes
Black Bean Cakes
Makes 6 cakes
Beans make a nutritious and delicious alternative to meat proteins.
Nutritional information per cake: Calories 268 (8% from fat)
carb. 41g
pro. 17g fat 3g
sat. fat 0g
chol. 0mg
sod. 818mg calc. 74mg
fiber 16g
carb. 41g
pro. 17g fat 3g
sat. fat 0g
chol. 0mg
sod. 818mg calc. 74mg
fiber 16g
Ingrédients
- 4green onions, thinly sliced
- 2garlic cloves, finely chopped
- ½medium red or yellow bell pepper,
- finely diced
- 2teaspoons extra-virgin olive oil, divided
- ¼teaspoon kosher salt
- 1can (15-ounce) black beans,
- well drained
- 1teaspoon chopped fresh cilantro
- ¼teaspoon freshly ground black pepper
- ¼teaspoon ground cumin
- 1teaspoon fresh lime juice
Preparation
- Griddler® Compact position: Flat
Plate side: Griddle - 1. Insert plates on griddle side. Preheat the
Griddler® Compact to High.
2. Toss the green onions, garlic, pepper, 1 teaspoon
of the oil and salt together in a mixing bowl.
3. Once the griddle has preheated, evenly distribute
the vegetables between the griddle plates. Cook
until vegetables are slightly soft and browned,
about 5 minutes.
4. While vegetables are cooking, pulse 1 cup of the
beans in a food processor so that they are
roughly puréed.
5. Once vegetables are done, return them to the
mixing bowl with both the whole and puréed
beans and mix well with the cilantro, remaining
spices and lime juice. Use a 1/4-cup measure to
scoop the bean mixture into six even portions,
then shape each into a patty. Carefully wipe the
griddle with paper towels and then wipe them
again with the remaining olive oil.
6. Place bean cakes evenly spaced on the griddle
plates and cook 5 to 6 minutes, flipping halfway
through cooking.
Note: We recommend serving with sour cream, salsa
and guacamole.
