Black Bean Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pam Cooking Spray1 medium Red pepper, finely chopped1 medium onion, chopped2 (15 oz.) cans black beans, rinsed, drained1 Tbsp. Grey Poupon mustard1/2 tsp. cumin2 Tbsp Whole Wheat Flour2 Tbsp chopped parsley, divided15 Saltine crackers
HEAT 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Add beans, mustard and cumin; mix well. Stir in flour. Cook 2 to 4 min. or until thickened, stirring occasionally. Remove from heat; stir in 1 Tbsp. of the parsley. Cool slightly.
SHAPE evenly into 12 cakes, using about 1/4 cup of the bean mixture for each cake. Coat with crushed crackers.
HEAT remaining 2 Tbsp. hot oil in same skillet. Add bean cakes; cook 3 to 5 min. on each side or until golden brown on both sides and heated through. Serve topped with the sour cream* and remaining 1 Tbsp. parsley.
*Sour Cream not calculated in calories per serving
Number of Servings: 4
Recipe submitted by SparkPeople user HSRC2781.
SHAPE evenly into 12 cakes, using about 1/4 cup of the bean mixture for each cake. Coat with crushed crackers.
HEAT remaining 2 Tbsp. hot oil in same skillet. Add bean cakes; cook 3 to 5 min. on each side or until golden brown on both sides and heated through. Serve topped with the sour cream* and remaining 1 Tbsp. parsley.
*Sour Cream not calculated in calories per serving
Number of Servings: 4
Recipe submitted by SparkPeople user HSRC2781.
Nutritional Info Amount Per Serving
- Calories: 340.4
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 244.3 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 16.3 g
- Protein: 17.5 g
Member Reviews