Black Bean Cakes
Chef Karel Anne
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.
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