Bean Cakes on Salsa
- Number of Servings: 1
Ingredients
* One 15 oz can chickpeas rinsed and drained * 1/3 cup reduced fat sour cream * 4 peeled garlic cloves * 1 tsp cumin * 1/2 tsp salt * 3/4 tsp green hot sauce * 2 Tbsp white cornmeal
1. In a food processor puree above
2. Refrigerate covered and chill for 30 mins. (Now you can go do some exercise.)
3. Make 6 cakes out of mixture about 1/2" thick
4. Put 1/4 Cup of cornmeal on a plate and coat the 6 cakes.
5. Heat a nonstick pan. Use some of that spray stuff. Cook the cakes until browned on the bottom. Spray the tops. Flip and brown the other side.
Spoon 1/4 cup salsa per cake onto a plate and put cake on top.
Number of Servings: 1
Recipe submitted by SparkPeople user TKUK2006.
2. Refrigerate covered and chill for 30 mins. (Now you can go do some exercise.)
3. Make 6 cakes out of mixture about 1/2" thick
4. Put 1/4 Cup of cornmeal on a plate and coat the 6 cakes.
5. Heat a nonstick pan. Use some of that spray stuff. Cook the cakes until browned on the bottom. Spray the tops. Flip and brown the other side.
Spoon 1/4 cup salsa per cake onto a plate and put cake on top.
Number of Servings: 1
Recipe submitted by SparkPeople user TKUK2006.
Nutritional Info Amount Per Serving
- Calories: 340.2
- Total Fat: 12.8 g
- Cholesterol: 31.1 mg
- Sodium: 2,843.4 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.1 g
- Protein: 11.1 g
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