Black Bean Cakes

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Prep Time: 
35 min prep time
Number of Servings: 
serves 8
Recipe Source: 

From Fat Flush for Life by Ann Louise Gittleman, PhD, CNS ($22.95, Da Capo Press, 2009)

Ingredients

  •  Olive oil spray
  •  1/2 cup chopped red onion
  • 1/4 cup chopped celery
  • 1/4 cup seeded and chopped red bell pepper
  • 1/4 cup seeded and chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tsp freshly squeezed lime juice
  • 1/8 tsp cayenne, or to taste
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 Tbsp dried parsley
  • 1/4 tsp salt (optional)
  • 2 (14 oz) cans black beans, drained and lightly mashed
  • 1 large egg
  • 1/4 cup chia seeds

Directions

  1.  Preheat oven to 375°. Coat a sauté pan with a few spritzes of olive oil. Heat over medium heat.
  2.  Sauté veggies in pan until they are softened and begin to brown. Spoon into a large bowl.
  3.  Stir in remaining ingredients, mixing well.
  4.  Form mixture into 8 equal-size patties. Place on a lined baking sheet and bake for about 15 minutes, or until heated through.

Notes

Bean cakes whip up in no time for a fast, nourishing dish. They make a great protein- and fiber-packed snack to keep cravings at bay.

Nutrition Info: 

Per serving: 391 Calories, 24 g Protein, 67 g Carbohydrates, 18 g Fiber, 4 g Total fat (1 g sat), 19 mg Sodium, ★ ★ ★ ★ ★  Vitamin B1 (thiamine), Magnesium, Phosphorus, ★ ★ ★ ★ Potassium, ★ ★ ★  Iron, ★ ★  Vitamin C, Zinc, ★  Vitamin B2 (riboflavin), B3 (niacin), B6, K, Calcium