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Nutritional Info
  • 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

View full nutritional breakdown of Black bean & squash potato pancakes calories by ingredient
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Black bean & squash potato pancakes

Submitted by: FABTEMP

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

Directions

Preheat oven to 400 F.

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






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