Potato-Black Bean Cakes with Tropical Dressing Over Greens

Cooking Light
6 servings


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1 tablespoon olive oil
1/4 cup chopped onion
1 tablespoon minced seeded serrano chile or jalapeño pepper
1 garlic clove, minced
1/3 cup 2% reduced-fat milk
1/2 teaspoon salt
1 (15-ounce) can black beans, drained
1 large egg white
2 cups shredded peeled baking potato
Cooking spray
1 cup pineapple juice
1/2 cup finely chopped onion
3 tablespoons brown sugar
2 tablespoons white rum or water
1 tablespoon fresh lime juice
1 tablespoon chopped pecans, toasted
2 bacon slices, cooked and crumbled
6 cups gourmet salad greens


To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; sauté 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.

Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.

To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.

Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.

Created date

December 1999

Nutritional Information

Calories 215
Caloriesfromfat 22 %
Fat 5.2 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 8.2 g
Carbohydrate 35.6 g
Fiber 4.2 g
Cholesterol 3 mg
Iron 2.3 mg
Sodium 377 mg
Calcium 71 mg