BLACK-BEAN & ZUCCHINI PANCAKES

Black-Bean & Zucchini Pancakes image

Provided by mj Sergent

Categories Breakfast

Time 15m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 9

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15 ounces canned black beans, rinsed and drained
2 egg whites
1 teaspoon roasted garlic, chopped (jarred)
1 teaspoon ground cumin
1 zucchini, shredded (1 1/3 cups)
1/3 cup whole wheat breadcrumbs, plain, dried whole-grain
2 teaspoons olive oil, divided
1/2 cup salsa
2 1/2 tablespoons reduced-fat sour cream

Steps:

In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.

Nutrition Facts : Calories 158.7, Fat 4, SaturatedFat 1.1, Cholesterol 3.7, Sodium 641.9, Carbohydrate 22.3, Fiber 8.5, Sugar 2.4, Protein 9.8