Black Bean Cakes
Chef Karel Anne
kitchen-friends.com

Serving Size : 8

30 ounces canned black beans -- drained and rinsed

2 Tablespoons vegetable oil

1 tablespoon chili paste

2 Tablespoons chili powder -- ancho or chipotle

1 Tablespoon ground cumin

1/4 cup cilantro -- chopped

1/2 teaspoon salt -- or to taste

1. Preheat oven to 350F.

2. Place the beans and vegetable oil in a food processor, and

puree. Add the chili paste, chili powder, cumin, cilantro, and

salt. Puree for one minute to combine.

3. Line two baking sheets with parchment paper. Place a 2

Tablespoon size ball of the mixture onto the sheet. Press

evenly with a large, flat spatula to make cakes 1/4 inch tall and

about 3 to 4 inches across. Repeat using all of the mixture.

4. Bake for 8-10 minutes or until the cakes are warm and will

glide easily onto a spatula. Move gently to the plate.

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Per Serving : 133 Calories; 5g Fat (32.7% calories from fat);

6g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 494mg Sodium.