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Cuban Black Bean Patties
Used with permission from Marco Webber, Jr Chef Competition 2009 - Health Check category, First Runner Up
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Cuban Black Bean Patties. Yields: 2
Cuban Black Bean Patties
1 cups rinsed, drained canned black beans, divided
1/4 teaspoon minced garlic
1/6 teaspoon ground cumin
Pinch of salt
¾ teaspoon of crushed red chilli flakes
1 medium egg white
1/4 cup (2 ounces) shredded non-fat Mozzarella cheese
1/6 cup chopped red onion
1/6 cup cornmeal
Cooking spray
1/6 cup reduced-fat sour cream (optional)
Cilantro Sour Cream
1/4 cup of sour cream
2-3 Tablespoons of cilantro
Pinch of coarsely ground black pepper
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Instructions
- Cuban Black Bean Patties
- To prepare patties, place 3/4 cups beans, garlic, crushed red chilli flakes, cumin, and a pinch of salt in a bowl; partially mash with a fork.
- Place 1/4 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
- Add bean puree to mashed beans in bowl, and stir until combined.
- Add cheese and onion to bean mixture; stir until combined.
- Divide bean mixture into 2 equal portions, shaping each into a 1/2-inch-thick patty.
- Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
- Cilantro Sour Cream
- Mix all together and garnish a tablespoon on your Cuban Black Pattie.
Nutritional Break Down: Per Serving
Fat: 4.8 grams
Protein: 9.6 grams
Sodium: 196 mg
This recipe can be combined with the Roasted Root Salad recipe and the Gemüse Maultaschen (Vegetable Pasta) recipe.
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