- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 128.3
- Total Fat: 1.8 g
- Cholesterol: 46.5 mg
- Sodium: 68.9 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.0 g
- Protein: 6.6 g
Black bean & squash potato pancakesSubmitted by: FABTEMP
IntroductionThis was a twist on the Zucchini-Potato pancake recipe listed here. I didn't have zucchini, so I used yellow [summer] squash and used up some black beans I had in the fridge to beef up the recipe. This was a twist on the Zucchini-Potato pancake recipe listed here. I didn't have zucchini, so I used yellow [summer] squash and used up some black beans I had in the fridge to beef up the recipe.
1 large summer squash, peeled and grated
1 small potato, peeled and grated
.6 cup canned black beans, mashed in a separate bowl
1 large egg
.6 cup unseasoned breadcrumbs
1/2 large white onion, chopped finely
1/2 large red bell pepper, chopped finely
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 sea salt
1/4 black pepper
Peel the squash and the potato. Using a grater, grate them into a large bowl.
Chop onion and pepper finely. Add to bowl.
Mash black beans in a separate bowl. Add to vegetables in large bowl.
Mix in with one large egg.
Add bread crumbs gradually until you have a consistency that makes it easy to form a patty.
Form into 2" patties and place on a cookie sheet lined with aluminum foil.
Season with garlic powder, sea salt, black pepper and onion salt to taste.
Bake for 20-25 minutes. Makes 8 patties
Serving Size: 2 patties