SPD

Heavenly Black Bean Cakes Recipe

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These are really delicious, especially when served with low-fat sour cream or the homemade sauce included in this recipe! 

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Ingredients

  • 3 C. dry black beans
  • 1 Tbs. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/3 C. chopped fresh cilantro
  • 2 Tbs. vegetable oil
  • 1/2 C. plain yogurt
  • 1 Tbs. milk
  • 1 pinch cayenne pepper

Directions

Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender. In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 Tbs. of mixture per ball. Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds. Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side. In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.

Yield: 12 servings

Nutrition Info: Calories: 175, Total Fat: 3g, Cholesterol: < 1mg, Sodium: 111mg, Total Carbs: 28.3g, Dietary Fiber: 6g, Protein: 9.8g