Prep: 15 min.
Cook: 20 min.
Serving Size: 1 patty w/ 2 tbsp cilantro cream
Points: 5
Coarsley mash about 1/3 of the black beans with a fork. Combine the beans, corn, egg whites, cumin, chili powder, salt and 2 tbsp of corn meal and 2 tbsp of chopped cilantro in a medium bowl and mix well. Place the remaining 4 tbsp of cornmeal on a plate. Divide the mixture into 4 equal portions. (If doubling recipe, use a 1/3 cup measuring cup to portion out). Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
Heat oil in a large non-stick skillet over medium heat. Add 4 of the cakes to the skillet and cook until crisp and golden on the outside and heated through in the center, about 4 minutes on each side. transfer to a plate and cover with foil to keep warm; repeat with the remaining patties. Meanwhile, combine the sour cream, lime zest, lime juice and the remaining 2 tbsp chopped cilantro in a small bowl. Serve the bean cakes with the cilantro cream.
This is a quick and delicious vegetarian dish that is tasty, satisfying and good for you. I like to serve in a whole wheat pita with greens and spoonful of salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 200 | ||
Calories from Fat: 87 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 54.8mg | 2 % | |
Potassium 271.4mg | 7 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 21.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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