Recipe courtesy of Curtis Aikens
Bean Cakes
- Level: Easy
- Yield: 4 servings of 4 pancakes each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 76
- Dietary Fiber
- 17
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 93
- Sodium
- 100
Ingredients
2 cups black beans (see recipe above), drained
1 tablespoon cilantro, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small garlic clove, minced
1 small onion, finely chopped
2 large eggs, beaten
1/2 cup flour plus more if needed
Vegetable oil
Sour cream and fresh or jarred salsa as an accompaniment
Directions
- In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;