Rating: 3.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 4

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.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1 patty and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

192 calories; fat 10.3g; saturated fat 5.6g; mono fat 2.4g; poly fat 0.7g; protein 9g; carbohydrates 16g; fiber 4g; cholesterol 116mg; iron 2mg; sodium 476mg; calcium 86mg.
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