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Ingredientes
- 2 c. Cooked or possibly 1 can, (19 ounces) black beans, liquid removed
- 1/4 c. Cilantro leaves, (packed)
- 2 tsp Grnd cumin
- 2 tsp Chili pwdr
- 1/2 tsp Dry oregano
- 1/2 tsp Salt
- 2 Tbsp. Lowfat sour cream
- 4 x Scallions, green and white parts, thinly sliced
- 1/2 x Red bell pepper, seeded and finely minced
- 1/4 c. Dry bread crumbs, or possibly dehydrated mashed potato flakes (or possibly more if needed)
- 2 Tbsp. Yellow cornmeal
- 2 Tbsp. Vegetable oil Garnish: lowfat sour cream, minced fresh cilantro, diced fresh red bell pepper
Direcciones
- In a food processor, puree the black beans with the cilantro leaves, cumin, chili pwdr, oregano, salt and lowfat sour cream. Transfer the mix to a mixing bowl and add in the scallions, red bell pepper and sufficient bread crumbs to bind the mix tightly.
- Form the mix into twelve 2-inch disks and dredge them in the cornmeal.
- In a large non-stick skillet, heat the vegetable oil. Saute/fry the cakes for 2 to 3 min on each side or possibly till the cornmeal is browned.
- Serve immediately garnished with lowfat sour cream, cilantro and diced red bell pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 220g | |
| Calories 535 | |
| Calories from Fat 316 | 59% |
| Total Fat 35.85g | 45% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.7g | |
| Cholesterol 12mg | 4% |
| Sodium 1453mg | 61% |
| Potassium 580mg | 17% |
| Total Carbs 48.18g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 6.75g | 5% |
| Protein 8.59g | 14% |
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