Black Bean Cakes
Servings
4Serving size
2 cakes
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied by making separate batches, but they don’t keep well.
Ingredients
| 2 Tbsp. chopped White onions (minced) |
| 1 cup bread crumbs (or gluten-free bread crumbs) |
| 1 large Egg(s) |
| 1 large Egg white(s) |
| 2 Tbsp 2% milk |
| 4 Tbsp. Celery, raw (minced) |
| 2 Tbsp. Coriander (cilantro) leaves, raw (chopped) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed)(divided) |
Instructions
Mix together the minced onion, bread crumbs, egg, egg white, milk, celery, cilantro and 1 cup of the black beans. Use a fork, mashing and blending until smooth.
Fold in the 1/2 cup whole black beans and chill for at least an hour.
Pat together into 8 cakes each one about 3 inches in diameter and one inch thick.
Preheat oven to 350°F.
Arrange the black bean cakes on a non-stick cookie sheet and place in the oven for 10 minutes. Turn the cakes over and switch the oven to broil. Broil for 4 minutes.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Cooking foods that would usually be fried in a pan with a lot of oil is just as easily done by using a little spray oil and baking at high temperature or broiling. The food tastes better because it’s not so greasy.