Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: 1 patty and about 1/4 cup sauce)

The black bean mixture is delicate. Turn cakes gently, as they may fall apart. If they do, don't worry--you can press them back together. Serve with a simple salad of lettuce, sliced cucumbers and radishes, and carrot ribbons.

How to Make It

Step 1

Heat a medium skillet over medium heat. Add 1 tablespoon butter; swirl until butter melts. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in cumin, 1/2 teaspoon salt, coriander, red pepper, and 1/4 teaspoon black pepper; cook 30 seconds, stirring. Remove from heat. Stir in panko and lime juice.

Step 2

Place beans in a bowl; coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide bean mixture into 4 portions, gently shaping each into a 1/2-inch-thick patty. Heat pan over medium-high heat. Add remaining 1 tablespoon butter to pan; swirl until butter melts. Add patties to pan; cook 3 minutes on each side or until browned.

Step 3

Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, sour cream, cilantro, and ginger. Serve with patties.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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