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.
2 tablespoons butter, divided
1/2 cup finely chopped onion
1 tablespoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper, divided
1/4 cup panko
1 tablespoon lime juice
1 (14.5-ounce) can unsalted black beans, rinsed and drained
2 large eggs, lightly beaten
1/4 cup reduced-fat sour cream
2 tablespoons finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
How to Make It
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.
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.
Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, sour cream, cilantro, and ginger. Serve with patties.
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I went ahead with the two eggs - and agree it was soupy. So I added some oatmeal and flax seeds to help bind. Everyone in our family (even the 9 year old) liked them a lot. A few years ago if you had told me I'd be eating and loving legumes I would have said you were crazy -- but with recipes like this - it's changed my diet for the better.
These are quick, easy and yummy and filling! Yes, only use ONE egg. I usually skip the sauce (although it's tasty), add cilantro to the mix, and don't worry too much about letting them fall apart in the pan. Then I have them on corn tortillas with salsa, sour cream, avocado and microgreens. I make a batch and keep it in the fridge to just cook one patty a time for lunches all week!
There is something wrong with this recipe. I made it as directed, and the mixture was not "delicate." It was like soup. So I added another half can of beans. Still too wet. Added another 1/4 cup of panko. Finally had a wet mixture that I could hold the form of a patty. The good news is the flavor is delicious.
I only used one egg. I added carrots and jalapeños to the mix. It was awesome. My whole family including my 7 and 10 year old thought they were yummy.
We had left overs (I doubled the recipe) and I am planning to use them as black bean burgers. :)
Great flavors - but is there a typo in the serving size? The sauce only makes 1/4 cup total. I might agree with only needing one egg but two worked fine for me. I used Greek yogurt to make the sauce instead of sour cream. A little squeeze of lime juice would add a great pop of flavor to the sauce, too.
Thought these were very tasty and flavorful. Was skeptical that the spices were going to be enough (I thought they might need doubling) but they were fine. Other reviewers are correct -- this batter is super wet with two eggs. I did not attempt to form them into patties by hand. I just dropped what I thought was the right amount of batter into the skillet and flattened them out with a spoon. I still had some cracking and breakage when I flipped them, but that didn't make any difference to how they tasted. And they were *fast*. Really enjoyed the flavor contrast with the cilantro-ginger cream.
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