Black bean & squash potato pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large summer squash, peeled and grated1 small potato, peeled and grated.6 cup canned black beans, mashed in a separate bowl1 large egg.6 cup unseasoned breadcrumbs1/2 large white onion, chopped finely1/2 large red bell pepper, chopped finely1/4 tsp garlic powder1/4 tsp onion salt1/4 sea salt1/4 black pepper
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
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
Nutritional Info 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
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