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
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
How to Make It
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.
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