BLACK BEAN AND POTATO CAKES

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Black Bean and Potato Cakes image

I got this recipe from our local Beans and Grains store. The mild flavor of the cakes goes well with a hot, spicy fresh salsa. A good way to use up left-over mashed potatoes, too.

Provided by ratherbeswimmin

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes
1 1/2 cups cooked black beans
1/2 red bell pepper, finely chopped
1 teaspoon finely minced garlic
1/4 cup chopped chives
1 tablespoon chopped fresh cilantro
2 large eggs, beaten
salt and pepper
1 cup breadcrumbs (fresh is better)
1 -2 tablespoon olive oil
salsa

Steps:

  • In a large bowl, add the mashed potatoes, beans, bell pepper, garlic, chives, and cilantro; stir to combine.
  • Add in the eggs and salt and pepper to taste; stir to mix well.
  • Form mixture into eight 4-inch patties.
  • Put the breadcrumbs into a shallow bowl; dip patties into the crumbs, patting to make the crumbs adhere to the cakes.
  • In a large nonstick skillet or griddle, heat 1 tablespoon of oil over medium heat.
  • Add as many cakes as will fit in a single layer.
  • Brown cakes on one side, then flip to brown on the other side.
  • Keep the cakes warm in a 250 degree oven while cooking the rest of the pancakes.
  • Serve hot with salsa.

Nutrition Facts : Calories 351.4, Fat 8.3, SaturatedFat 1.9, Cholesterol 107.8, Sodium 551.1, Carbohydrate 54.6, Fiber 8.8, Sugar 4.1, Protein 14.8

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