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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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The contrast of the salsa versus the yogurt and sourcream is excellent! Ingredients:
2 (15 ounce) cans black beans, drained and rinsed |
4 tablespoons vegetable broth or 4 tablespoons water or 4 tablespoons chicken broth |
1 teaspoon butter |
1 cup onion, small diced |
3 garlic cloves, finely minced |
3 tablespoons jalapenos, finely diced |
1 teaspoon cumin |
1/2 teaspoon chili powder |
1 egg |
1/2 cup oat bran |
2 tablespoons flax seeds |
1 tablespoon lemon juice |
2 tablespoons cilantro, chopped |
3 tablespoons plain nonfat yogurt |
3 tablespoons sour cream |
1/2 cup salsa (chose mild, medium or hot according to your tastes) |
Directions:
1. 1 Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2. 2 In a nonstick skillet, add the onions, garlic, jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
3. 3 Combine the sauteed vegetables with the beans. Add the egg, oat bran, lemon juice, cilantro. Grind and add the flaxseed. Let stand for 5-8 minutes to allow the flavors to combine.
4. 4 Form the mix into nine 3 oz patties.
5. 5 Lightly butter the skillet. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6. 6 Combine the yogurt and sour cream.
7. 7 Serve the bean cakes with a dollop of the dairy topping and salsa, garnish with additional cilantro if desired.
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